Total Time
40mins
Prep 15 mins
Cook 25 mins

If you, like me, are a hard-core Texan and prefer a little (or a lot of) zip to your food... THIS is for you. I make this for my family every time we smoke a brisket (provided there are any left-overs, of course). Don't let it scare you... my children have been eating this since they were 3 and 5... but if you don't like it as spicy, you can subsitute any other pepper for the jalapenos... or seed and devein the jalapenos.

Ingredients Nutrition

Directions

  1. In a large skillet, heat 1 tablespoon butter over medium-high heat.
  2. Add onions, and let cook for 5 minutes, stirring occasionally.
  3. Add the jalapenos, and cook until bright green (about 3 minutes), stirring constantly.
  4. Lower the heat to medium, add the olive oil to the skillet.
  5. Add the potatoes and cook, stirring occasionally until the cubes go from opaque to translucent.
  6. Add the minced garlic, stir, and let sit for 1 minute.
  7. Sprinkle in the spices and Worcestershire sauce and stir to coat.
  8. Add the Rotel tomatoes and left-over meat, raise the heat to medium-high, and cook until the moisture is completely out of the pan and the potatoes and onions start to get brown edges.
  9. Spoon into bowls and add cheese and sour cream, if desired (they do make a lovely creamy contrast to the spicy mixture, so I highly recommend using them).

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