Prep 0 mins
Cook 30 mins
- 2 1⁄2 lbs idaho potatoes, sliced into bite-sized pieces
- 8 ounces lean bacon, sliced
- 1 (10 ounce) package frozen sweet peppers, diced
- 1 (15 ounce) can tomatoes, crushed
- 1⁄2 cup Spanish olives with pimento, chopped
- 1⁄4 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1 -3 tablespoon chili powder
- 2 cups water
- 1 -2 tablespoon capers, chopped (Additional capers may be used for garnish)
- In a large heavy skillet, cook bacon until well done and crisp. Remove from skillet. Drain on paper towel. Crumble and reserve.
- Pour off drippings and add peppers to skillet where you cooked the bacon. Cook 5 minutes or until liquid has evaporated.
- Add tomatoes, olives, powders, water and potatoes. Bring to boiling and cook uncovered, stirring occasionally for 20 minutes or until fork-tender.
- Stir in capers. Let stand 5 minutes to allow liquids to absorb.
- Stir in crumbled bacon and serve. Add more capers for garnish if desired.
- Serve warm with green vegetable. (Also may be served at room temperature on a bed of green salad.)
Wow. What a fab and handy recipe to have now. I do like it but my younger Brothers like good old roast potaoes still. Would be good for buffet etc. Liked it a lot. Thank's.
Loved the change of pace from plain old potatoes. We enjoyed them and the flavors from the spices were great! I used russet potatoes in place of the idaho, but otherwise made following directions. Will make again and again, they were that good!
Made for the Pasta & Potato Photo Challenge 2008 Simple and delicious...I cooked the bacon then forgot to add it in after the potatoes were cooked...thats ok though because its for tomorrow nights dinner...we'll add it in then. Easy and delicious...nice flavour!