Spanish Potatoes
- Reviews 5
Ready In: 30 mins
Serves: 6-8
Ingredients
- 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)
Directions
- 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.)
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