Mexican Style Hot (Hell) Potatoes

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The name hell potatoes came from a preacher at a covered dish supper who tried these potatoes and said, "If you want to know what hell is like take a bite of these potatoes." You can reduce the heat by using less pepper or increase by using all Habaneras. You can also leave out the hot pepper and garlic and serve these as a breakfast casserole similar to Potatoes O' Brien.

Shared by uzzah,
Cookeville, TN

Ingredients

3-4 med. or lg. Irish potatoes
1 lg. red or yellow bell pepper
1 med. or lg. onion
1 clove fresh garlic, finely chopped (optional)
1/2 tsp. garlic powder
1/4 tsp. salt
1/2 tsp. black pepper
4 oz. (1 stick) margarine or butter (may substitute with cooking oil)
1/2 tsp. Mrs. Dash seasoning
1-3 chili, jalapeño, cayenne and/or habanera peppers, finely chopped (see note below)

Directions

Cube, slice, French-fry cut or julienne potatoes as you prefer. If the skins are tender, leave them on. I wash and quarter the potatoes length wise and then cut them into cubes. Cut bell pepper and onion into 1/2 inch strips keeping them separate. Place potatoes, bell pepper, garlic powder, garlic, salt, pepper, Mrs. Dash seasoning, and red pepper in a baking dish and mix thoroughly. Melt margarine and pour over potatoes stirring until thoroughly coated. Place in pre-heated oven at 400 degrees and bake for 45 minutes or until they begin to brown, stirring occasionally. Add onions and cook for an additional 15 minutes or until browned throughout. The longer these cook, the better they taste as long as you don't let them burn. Reheats well.Note: Ground or crushed red pepper or hot pepper sauce may be substituted for the peppers.