from the kitchen of Sharmagne Leland-St. John
3 tablespoons bacon grease
½ cup red bell pepper, coarsely chopped
2 medium boiled potatoes, cut into ½ inch cubes
⅔ cup green onions, cut into ½ inch lengths,
1 large clove garlic, minced
Salt and freshly ground black pepper to taste
½ cup Kerry Gold Reserve extra sharp cheddar cheese, shredded
In a heavy cast iron skillet, heat the bacon grease over medium heat.
Add the bell pepper and cook for 2 minutes, stirring a couple times.
Add the potatoes, green onions and garlic. Stir to combine. Season
with the salt and pepper and cook an additional 3 minutes, stirring
Spread the potato mixture evenly in the skillet and sprinkle with
Cover the pan and cook an additional 5 to 7 minutes or until the
bottom side of the mixture is browned.
Serve topped with a couple of poached or fried eggs.