Working from leftovers and the veggie drawer. This was really delicious with a good kick! I only wish I saved some to have for breakfast, or breakfast for dinner. This would be amazing with eggs.
- Yellow Onion, 1 small or half anything larger
- Garlic, 3-5 cloves
- Red bell pepper, 1
- Red potato, 1 large or 2 small
- Meat, 3-6 oz, cooked. Can be ommitted
- 2TBLS olive oi
- 2TBLS spicy salsa. I used Archer Farms Fire-roasted Pepper & Habañero salsa from Target
- Salt and pepper to taste
Prep & Cook
Start by chopping all of your veggies and meat to about a 1/4″ dice, or as close as you can get to that. Except the garlic. Chop that as fine as you like, or use your press.
Sweat the onions and garlic with a pinch of salt and pepper over medium heat with 1/2 the olive oil for about 5 minutes. The onions will be translucent and your kitchen will smell like garlic. Add the potato and cook for another 5-7 minutes until the potato is almost done. If needed, add the rest of the olive oil here. Finally, add the red pepper and let cook for 3-5 more minutes. Finish with the salsa.
If you are using meat (chicken or beef), add it at the same time as the red bell pepper.
I will make this again! The bell pepper, olive oil and salsa were a great combination. The onion and potato made the texture right and the salsa gave it the right amount of heat. This was also really simple since there aren’t that many ingredients and the small chop means a shorter cook time. With prep this took about 30 minutes.