Submitted by RandallPMcMurphy
Serves 2
| 2 russet or yukon gold potatoes |
|
½ green bell pepper |
| ½ onion |
|
2 strips bacon, roughly chopped |
| butter |
|
salt & pepper |
1. Make sure your potatoes are washed & diced. Leave the skin on.
2. Put the potatoes in a pot of water, approximately 3 qts, with 1 tbsp of kosher salt on the stove. Turn hear on high & bring to a boil until potatoes are fork tender.
3. Dice the onion & bell pepper. In a cast iron skillet, render the bacon with the onions & peppers on medium heat.
4. Strain potatoes & throw into the cast iron skillet with the peppers & onions & a pat of butter.
5. Really mash down with the weight of another skillet, & set on medium-medium low heat until you finish cooling the rest of your breakfast, about 5-10 minutes. The bottom should form a nice crust on it.
6. Salt & pepper to taste. Add a dash of hot sauce if you like.

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Via twinkleboi's Flickr Photostream
Submit your food art or found food art photos to info@foodaskew.net!

Via twinkleboi's Flickr Photostream
Submit your food art or found food art photos to info@foodaskew.net!
From Taste of Home’s Halloween Food & Fun, 2003
Serves 8-10
| 2 lbs. beef stew meat, cut into 1″ cubes |
|
3 tbsp vegetable oil, divided |
| 1 c. water |
|
3 large potatoes, peeled & cut into 1″ cubes |
| 4 medium carrots, sliced |
|
1 large green pepper, cut into ½” pieces |
| 4 garlic cloves, minced |
|
1 medium onion, chopped |
| 2 tsp salt |
|
½ tsp pepper |
| 2 tbsp instant beef bouillon granules |
|
14½ oz. diced tomatoes |
| 1 pumpkin (10-12 lbs) |
|
|
In a Dutch oven, brown meat in 2 tbsp oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt & pepper. Cover & simmer for 2 hours. Stir in bouillon & tomatoes. Wash pumpkin; cut a 6-8″ circle around top stem. Remove top & set aside; discard seeds & loose fibers from inside.
Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin & replace the top. Brush outside of pumpkin with remaining oil. Bake at 325°F for 2 hours or just until the pumpkin is tender (do not over bake). Serve stew from pumpkin, scooping out a little pumpkin with each serving.