This is one of the easiest, and one of our family’s favorite ways, to use leftover meat from a roast or the grill. You can put anything that appeals to you in it. Just make sure you get the potatoes nice and crusty.
½ lb. of lean steak, pork, sausage or chicken (leftovers work well for this)
2 large or 3 small potatoes (preferably waxy, such as Yukon Gold)
1 small or ½ large yellow onion
1 red pepper
salt and pepper
- Peel potatoes and cut into very small dice (1/4″ to 1/3″ cubes) and place in a bowl of water to cover the potatoes.
- Cut the onion into either long thin strips or medium dice.
- Cut as much red pepper as you like into medium dice (roughly the same size as the potatoes).
- Heat a frying pan until quite hot. If you do not have leftover cooked steak, pork, etc. Add 1 to 2 t. of olive oil to the pan. Salt and pepper the steak, pork, sausage, etc. Fry in the olive oil, turning once until the steak is medium rare or the pork, chicken or sausage are just cooked through. Remove from pan, tent with foil, and let cool on plate or cutting board.
- When meat is cool, cut into pieces of similar size to the potatoes.
- While the meat is cooling, turn the heat under the pan to medium, add 1 – 2 T. of olive oil, then the onions, and cook just until wilted.
- Increase the heat to medium-high and when hot drain potatoes and add to pan (stand back in case the potatoes splatter in the oil). Stir or shake pan to evenly distribute potatoes. Reduce heat to medium-low and cover partially (use aluminum foil if no lid is available) for the first 5-10 minutes of cooking.
- When potatoes are tender, remove top, sprinkle with salt and pepper and turn the heat back to medium high. Scrape the potatoes as you mix them in the pan so they brown on all sides and add the cut up mean and red pepper. Heat through and serve.
Makes enough for two. Any leftovers will keep for three days refrigerated.