Pepper Jack Potatoes with Bacon and Onions
Terrific Southwestern-style new red potatoes with crisp bacon, sautéed onions and Monterey Jack cheese.
1 pound small red potatoes, washed well
4 ounces (about 6 slices) thick-cut applewood smoked bacon
2 tablespoon butter
Large pinch kosher salt, to taste
Freshly ground pepper, to taste
1 medium yellow, white, or red onion, peeled and sliced thin
1/2 teaspoon whole cumin seeds
1/2 teaspoon chili powder
1 1/2 cups (about 6 ounces) grated pepper Jack cheese
- Boil the potatoes in salted water until soft, about 25 minutes. Drain and cool slightly. Cut the potatoes in quarters and set aside.
- Place a large nonstick sauté pan over medium heat, and cook the bacon until it reaches the desired doneness. Drain the bacon on paper towels and crumble slightly. Wash the pan.
- While the potatoes are boiling, place the butter in the sauté pan over medium-high heat and sauté the onions with the salt, pepper, cumin seeds, and chili powder, stirring occasionally, until the onions are soft and aromatic. Add the quartered potatoes and combine, allowing the mixture to brown slightly.
- Sprinkle the cheese and bacon over the mixture, turn heat to very low, and cover for 5 minutes, allowing the cheese to melt.
Makes 4 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.