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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 6 to 8
2 ½ pounds Idaho potatoes, sliced into bite-sized pieces
8 ounces packaged sliced lean bacon
1 10 ounce package frozen diced sweet peppers
1 15 ounce can crushed tomatoes
½ cups chopped Spanish olives with pimiento
¼ teaspoon garlic powder
½ teaspoon onion powder
1 to 3 tablespoons chili powder
2 cups water
1 to 2 tablespoons chopped capers (Additional capers may be used for garnish)
In a large heavy skillet, cook bacon until well done and crisp. Remove from skillet. Drain on paper towel. Crumble and reserve. Pour off drippings and add peppers to skillet where you cooked the bacon. Cook 5 minutes or until liquid has evaporated. Add tomatoes, olives, powders, water and potatoes. Bring to boiling and cook uncovered, stirring occasionally for 20 minutes or until fork-tender. Stir in capers. Let stand 5 minutes to allow liquids to absorb. Stir in crumbled bacon and serve. Add more capers for garnish if desired. Serve warm with green vegetable. (Also may be served at room temperature on a bed of green salad.)