"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Spicy Potatoes with Pepper Jack, Bacon & Onions Recipe

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This recipe for Spicy Potatoes with Pepper Jack, Bacon & Onions, by , is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Pam Mays

Category:
Category:

Ingredients:  
Ingredients:  
1 pound small red potatoes, washed well
4 ounces (about 6 slices); thick cut applewood smoked bacon
2 Tablespoons butter
Large pinch kosher salt
Freshly ground black pepper
1 medium yellow, white or red onion, peeled and sliced thin
1/2 teaspoon whole cumin seed
1/2 teaspoon chili powder
6 ounces Wisconsin Pepper Jack cheese, grated (can substitute smoked Gouda)

Directions:
Directions:
Boil potatoes in salted water until soft, about 25 minutes. Drain and cool slightly. Cut the potatoes into quarters and set aside.

Place a large non-stick saute pan over medium heat and cook bacon until desired doneness, drain bacon on paper towels and crumble slightly. Wash the pan.

While potatoes are boiling, place butter in the saute pan over medium high heat and saute the onions with salt, pepper, cumin seeds, and chili powder, stirring occasionally, until onions are soft and aromatic. Add the quartered potatoes and combine, allowing mixture to brown slightly.

Sprinkle cheese over the mixture, turn heat to very low, and cover for 5 minutes to allow cheese to melt.

Serves 4.

 

 

 

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