Skillet Potatoes

Realizing that the bag of potatoes that I had in my pantry should really be used up as soon as possible (when did I actually buy those things???), I decided to throw something together that would also use up some other extra perishables that I had in the fridge.  What came together was a delicious melding of starch and fat and flavor...I'm actually a little bit bummed out that I finished the last of it today as a side dish to my venison lunch.  Without further ado, here's a recipe that I recommend you try right away, given how easy it is to make in just one pan. 

Ingredients:

• 6-7 medium sized yellow/butter potatoes
• 1 large spanish onion
• 1 large green bell pepper
• 1/4 cup of leaf lard
• 1/4 cup of tallow
• Salt, pepper, paprika

1. Dice all of the vegetables up into small cubes.
2. Fry the diced vegetables in the hot mixture of fats in a large skillet (stainless of cast iron)
3. Once everything has browned to crisped perfection, season liberally with salt, pepper, and paprika and place (covered) in a 275F oven for 45 minutes to finish cooking

While the initial frying will not cook the potatoes through, the trip in the oven really gives the tubers the opportunity to soften up and absorb all of the fat and flavor while the onions and peppers become merely a soft and deeply caramelized reminder of the crispy lives that they once led.  I served these along side fried eggs and tossed them with ground venison.