Wednesday, July 9, 2014

Poor Man's Potatoes

Poor Man's Potatoes
     A dish created by my paternal grandmother, at least according to my father.  A simple dish cooked down to create a warming meal packed full of flavor and goodness.  Not sure if it is Irish or American but this dish is definitely a favorite of my fathers. So much so that he used to make it all the time, however my mother never really liked it so it kind of died out at my parent’s house. My father always used green bell pepper. I used red bell pepper as it was what I had in the freezer. This is a guy’s guy meal. Simple, one pot stop, meat and potato kind of meal. Add some fresh bread or rolls and you have something to scoop up that juicy broth my father called "soogie". Whether a blue collar working man or white collar, this dish is down home good old boy kind of meal. Poor Man’s Potatoes

  • 3 russet potatoes peeled and sliced into coins or halves
  • 1/2 large white onion chopped
  • 1/2 lb bacon diced
  • 1/2 red or green bell pepper chopped
  • Salt/pepper

     In a large skillet cook your bacon just until it starts to turn brown. Toss in your chopped onion, pepper, and sliced potatoes. Cover with just enough water to barely cover the mixture. Salt and pepper a bit, cover with lid and let simmer over medium high heat for about 15 minutes.  Remove the lid and let simmer for another 15-20 minutes over low to medium heat.  At this point you can taste test the dish to make sure it has enough seasoning and the potatoes are cooked.  You will have some liquid left in the pan but this is the "soogie" part you will slurp up. Serve with a side of green beans, carrots, asparagus, or any type of vegetable you like. You can even serve this dish as a side to a wonderful meat entrĂ©e; however trust me it is just as good as the center piece of your meal. I actually took over a to-go container of this once I made it to my father. He stood there in the kitchen and ate the whole thing as if it was his last meal. Guess it compared to the original, huh? Serves 4-5 people.