Shelly's Recipe

SPICY POTATOES WITH PEPPER JACK CHEESE, BACON, AND ONIONS

Category: Potatoes

1 lbs small red potatoes, washed well
4 oz (about 6 slices) thick cut applewood smoked bacon
2 tbsp butter
large pinch kosher salt
freshly ground black pepper
1 medium yellow, white, or red onion, peeled and sliced thin
1/2 tsp whole cumin seed
1/2 tsp chili powder
6 oz Pepper Jack cheese, grated (can substitute Smoked Gouda)

Boil potatoes in salted water until soft, about 25 minutes. Drain and cool slightly. Cut the potatoes in 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 and bacon over the mixture, turn heat to very low, and cover for 5 minutes allowing cheese to melt. Serves 4