It was Monday afternoon, we had just gotten kicked out of the water park because of visible lightning in the area and someone popped the dreaded question.
Mom, what’s for dinner?
Ugh. Sigh. Groan. I don’t know. I never know. We don’t have a cutesy “meal plan” because well, I’m just too lazy to think that far in advance. On most days, dinner is planned just an hour or two before it’s consumed. Most of the time I like it that way because it means I’m never stuck eating something I’m just not in the mood for. But it also means I’m constantly trying to brainstorm a last minute meal.
And when my brain is completely devoid of ideas, I turn to the pantry where a dozen or so Manwich cans hang out. The Manwich is the easy part, it’s the side dish that required a little thought. Usually we just got for chips, dip, mac n cheese or corn on the cob but I had a serious craving for taters. Our summer go-to recipe for potatoes is grilled hobo potatoes (pay no attention to those really old and ugly photos).
But I wasn’t about to fire up the grill just for a side dish so I pulled out my trusty Le Creuset Cast Iron Skillet and made them on the stove. Dare I say they were even tastier this way? I don’t know what it is but cast iron just makes food taste better.
- 4-5 bacon strips
- 2 tablespoons butter
- 5 medium/large red potatoes, diced
- 1 orange sweet bell pepper, diced
- 1 small sweet yellow onion, diced
- 1-2 teaspoons seasoned salt
- pinch of ground black pepper
- Heat skillet over medium heat and fry the bacon until crispy. Place the bacon on a paper towel, leaving the grease in the skillet. Add the butter.
- Carefully add the potatoes, pepper and onion to the skillet.
- Sprinkle the salt and pepper over the potatoes and stir gently until all of the mixture is coated in the grease.
- Cover with a lid and cook for 25-30 minutes, until potatoes are fork tender. Stir potatoes every 5 minutes or so to prevent burning/sticking.
- Before serving, crumble the cooked bacon and toss it into the potatoes.