Shelly's Recipe

SPICY SPUDS

Category: Potatoes

2 tbsp vegetable oil
1 (1 lb, 4 oz) pkg refrigerated diced potatoes with onions
1 large onion, chopped
1/2 large green or red bell pepper
1 (4 oz) can diced chilies, drained
2 tsp minced garlic
1/2 tsp chili powder
Salt and pepper, to taste
Salsa

Heat oil in a skillet. Add potatoes, onions and bell pepper. Cover and cook until potatoes are browned, 12-15 minutes, stirring occasionally.

When potatoes are browned, uncover the pan and add the next 3 ingredients. Stir and toss until chili powder is evenly distributed. Season with salt and pepper. Remove from heat and serve with salsa.