Ingredients:
3 lbs potatoes, peeled or unpeeled, cut into bite-size pieces ( Idaho is best)
8 ounces sliced bacon
1 small green bell peppers, seeded and diced
1 small red bell peppers, seeded and diced
1 (15 ounce) cans crushed tomatoes
salt and black pepper
1/2 cup Spanish olives with pimento, chopped
1 -2 tablespoon fresh minced garlic (or to taste) or 1/2-1 teaspoon garlic powder
1/2 teaspoon onion powder
1 -3 tablespoon chili powder
2 cups water or 2 cups chicken broth
1 -2 tablespoon capers
Directions:
In a large heavy skillet, cook bacon until well done and crisp; remove from skillet, drain on paper towel; crumble and reserve the bacon, and 2 tablespoons.
of bacon drippings from the frypan.
In the same skillet, add the peppers and the minced garlic, or garlic powder if using, and the chopped fresh onion (if using, see note on bottom) to the skillet, saute for 5 minutes.
Add in the crushed tomatoes, salt, pepper olives, onion powder, chili powder, water or broth and the potatoes.
Bring to boiling, and cook uncovered, stirring occasionally for about 20-25 minutes, or until the potatoes are fork-tender.
Stir in capers.
Remove from heat; let stand for 5 minutes, to allow the liquids to absorb.
Stir in the crumbled bacon, and serve.
Note; 1/2 cup chopped fresh onion may be used in place of the onion powder.
Servings: 4-6
Time preparation: 20 min.
Time total: 40 min.