Keltin
New member
My neighbor has built a nice fire pit in his back yard, and we spend many night gathered round it watching the fire and cooking. I was goofing about the other night showing them various ways to cook things in a pit.
On a whim, I grabbed an empty 28 oz tin can (tomatoes that I had just opened to make a sauce) and some fresh potatoes a friend had given us. I cut the potatoes up, dropped them in the can with some butter and beer, covered with foil, and dropped the can in the fire. Once they were done, I brought out a bowl with some other ingredients, put the potatoes in and mixed it up. It tasted really good, and was such a hit, I've since taken the recipe "seriously" and refined it for indoor cooking.
This variant is for two people, but you can easily double or triple as needed.
Spicy Potato Mélange
Ingredients
1 Large Potato
2 Tbsp Mayo
1 Tsp Red Wine Vinegar
2 Tsp Spicy Brown Mustard
4 Strips Bacon
1/4 cup Chives (optional)
2-3 Tbsp Sweet Pickle Relish (optional)
Salt, Pepper, and Italian Seasoning
1/2 cup Beer
Procedure
Cut the potato into small, 1/4 to 1/2 inch cubes and set aside in a bowl of water (this keeps them from drying out and becoming brown while you do the rest of the work).
Cook the bacon in a large skillet till done and set aside on paper towels to drain.
Drain the potatoes well and then add to the skillet with the bacon grease over med-high heat. Season with Salt, Pepper, and Italian Seasoning. Cook, stirring frequently, for five minutes. Add the beer, stir well, and cover. Let potatoes cook till tender, about 5-10 minutes.
In a large bowl, add mayo, vinegar, mustard, and chives if using them. Crumble the bacon well, and add it to the bowl also. Once the potatoes are done, dump them into the bowl and mix well. Serve immediately while still warm.
Notes
For the mustard, use a Dijon or other spicy brown mustard. I used Habanero Mustard. The Italian Seasoning is simply that, a jar of McCormick Italian Seasoning. The beer can be any kind. I used a regular ole Pilsner (Bud Light), but I imagine a dark beer would be good as well.
The potatoes I used are fresh from Florida. They were grown in…..ready for this……sand. Very good potatoes with great flesh and thin skins. A friend of ours is a truck driver, and he was hauling a huge load of these potatoes and gave us some. Not sure what kind they are but they're very good. They seem a lot like kennebec potatoes. Might be?
On a whim, I grabbed an empty 28 oz tin can (tomatoes that I had just opened to make a sauce) and some fresh potatoes a friend had given us. I cut the potatoes up, dropped them in the can with some butter and beer, covered with foil, and dropped the can in the fire. Once they were done, I brought out a bowl with some other ingredients, put the potatoes in and mixed it up. It tasted really good, and was such a hit, I've since taken the recipe "seriously" and refined it for indoor cooking.
This variant is for two people, but you can easily double or triple as needed.
Spicy Potato Mélange
Ingredients
1 Large Potato
2 Tbsp Mayo
1 Tsp Red Wine Vinegar
2 Tsp Spicy Brown Mustard
4 Strips Bacon
1/4 cup Chives (optional)
2-3 Tbsp Sweet Pickle Relish (optional)
Salt, Pepper, and Italian Seasoning
1/2 cup Beer
Procedure
Cut the potato into small, 1/4 to 1/2 inch cubes and set aside in a bowl of water (this keeps them from drying out and becoming brown while you do the rest of the work).
Cook the bacon in a large skillet till done and set aside on paper towels to drain.
Drain the potatoes well and then add to the skillet with the bacon grease over med-high heat. Season with Salt, Pepper, and Italian Seasoning. Cook, stirring frequently, for five minutes. Add the beer, stir well, and cover. Let potatoes cook till tender, about 5-10 minutes.
In a large bowl, add mayo, vinegar, mustard, and chives if using them. Crumble the bacon well, and add it to the bowl also. Once the potatoes are done, dump them into the bowl and mix well. Serve immediately while still warm.
Notes
For the mustard, use a Dijon or other spicy brown mustard. I used Habanero Mustard. The Italian Seasoning is simply that, a jar of McCormick Italian Seasoning. The beer can be any kind. I used a regular ole Pilsner (Bud Light), but I imagine a dark beer would be good as well.
The potatoes I used are fresh from Florida. They were grown in…..ready for this……sand. Very good potatoes with great flesh and thin skins. A friend of ours is a truck driver, and he was hauling a huge load of these potatoes and gave us some. Not sure what kind they are but they're very good. They seem a lot like kennebec potatoes. Might be?
