Tuesday, October 30, 2007

Pepper, Chili and Potato

Pretty good for spuds and lunch meat. Use 'real' ham slices (or bacon) if you have the money; thin ham slices are better than thick. I envisioned this to have a little bit of a 'kick' to it, but the anaheim peppers were more sweet than spicy. Oh well.

Serves 2
30 minutes
-large saucepan
-mandolin slicer (or a good, sharp knife)
Quick and simple

2 to 3 medium red potatoes
1 small green bell pepper
1 large anaheim pepper (or spicy-er variety)
2 to 3 green onions
1 Tbsp. peanut oil
3 to 4 slices of ham (I used lunch meat*)
1 tsp. garlic powder

1 tsp. parsley flakes --- or Tbsp. of chopped fresh parsley!
sea salt
*Oscar Mayer cold cut lunch meat is gluten free

1. Wash the potatoes, don't bother peeling. Cut them into 1/4th inch thick slices-- about as thin as you can get them.. I used a mandolin slicer. Half the wide slices to make them a little more manageable (length-wise, not widthwise; see picture).
2. Wash and core both peppers. Slice green bell pepper into 1/2 inch strips. Cut each strip into thirds. Dice up the anaheim pepper (some say you must remove the thick skin beforehand, but I didn't have a problem with it). Place pepper pieces together, but not with the potatoes.
3. Remove the roots from the onions. Slice the green onions into 1/2 inch pieces (both the green and remaining white part). Set onion pieces aside apart from peppers.
4. Place potato slices into the large saucepan. Begin cooking potatoes over medium-high heat. Cook for 2-3 minutes, or until all water is removed from the outside of the spuds (don't want the oil to splatter).
5. Drizzle with peanut oil just before potatoes begin to stick to the bottom of the pan; mix to evenly coat slices. Take out the ham slices and tear into medium, bite-sized pieces with your fingers. Add directly to the pan. Mix with spuds and oil.
6. Cook ham and potatoes for another 5 minutes, stirring occasionally, just often enough to brown the spuds and meat, but not burn it.
7. Turn the heat down to medium and add in the bell and anaheim pepper. Season liberally with garlic powder, sea salt and parsley flakes (fresh parsley would rock!). Stir well. Cook for another 3-5 minutes, or until the peppers are crisp-tender.
8. Add in the green onion pieces. Stir to distribute. Cook for another 2-3 minutes, or until the green onion wilts and potatoes are tender-- if you have thick slices or used Russet potatoes, you might want to make sure the potatoes are done. Serve warm alongside something else yummy.

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