Ahwwwwww here we go! This weird bowl of food is an S&C winnah: 3 main ingredients, 3 dollars, less than 30 minutes. Sometimes I can split this into dinner and a lunch meal, but usually I just devour it at once because self-control is silly.
These three things were a buck each at the farmer's market.
- 1 lb red potatoes
- 1 onion, or 1/2 of a large onion
- 1 green bell pepper
Endless love, right there.
Other ingredients used, that you probz already have (and if you don't, I'm sorry you lost your taste buds and only eat food for its nutrients, because no one in their right mind would prepare a dish without any of these Fab Five Flavors)
- 2 gloves of garlic
- Crushed red pepper flakes
- Olive oil
Let's do it:
- Clean up the red potatoes. I give them a rub down under some cold water.
- Get out a large sauté pan and coat the bottom with olive oil. My guess is that will take a tablespoon or two. Set it to medium heat.
- Cut the taters into bite-sized pieces. I usually halve, quarter, then chop with the speed of the Iron Chef (no. don't.)
- Drop the potatoes in, and throw a lid on the pan. The steam will make the potatoes cook faster and more thoroughly. Make sure to stir this about every 3 minutes or so.
- While the tots are going, dice the onion.
- Toss it in the pan, stir everything around, pop the lid back on.
- Rinse off the green bell pepper and dice it up.
- Wait to throw in the bell pepper. Once the onions are half-translucent, do it. And stir. And keep the lid on.
- At this point get your hands stinky and your cloves minced.
- Toss them in the pan, and get your spices going. Potatoes need an obnoxious amount of salt, so I'd go with a small palmful (yep, I just went all Rachael Ray on you guys. I've watched waaaaaay more than 30 minutes of 30 Minute Meals) of kosher salt - around 2 teaspoons. For the pepper, dust the top of the pan - it's going to look like a crazy amount, but I promise it's crazy good. Then, sprinkle in a small palmful of crushed red pepper flakes. And stir.
- Breathe in.
- Hold back the joyful tears.
- Crank the pan to high. At this point you want to get a little sear on the potatoes.
- Stir every four minutes or so, making sure to get all sides of the taters. The onions should be fully translucent and the peppers kind of soft.
- When it gets to that amazing smell right before it burns, you're done.
The whole shibang should take around 20-25 minutes.
It's gluten free, vegetarian, vegan, paleo... I mean, come on. All the food freaks win. Change it up with a red bell pepper or add cheese if you want (or don't, if you ate it all already, like me). If you want to get really krazy add some kale!
For more protein, scramble a few eggs in a separate sauté pan and add at the end, or throw some chunks of sausage in with the onions.
I think I'm hungry all over again.