Here’s another East Texas classic for y’all, just like the truck stop used to make.

You can’t beat comfort food.

6 medium Yukon Gold potatoes, peeled and roughly chopped
1/2 medium yellow onion, very thinly sliced
1 tsp minced garlic
1 medium green bell pepper, diced
1 Tbsp olive oil
2 Tbsp butter
1 Tbsp paprika
1 tsp salt
1 tsp black pepper
1 cup finely grated cheddar cheese
sour cream, if desired
hot sauce, to taste (I use a generous helping of Cholula, my favorite)

1. In a large stock pot, bring about 2 quarts water to a boil. Add potatoes and a little salt and cook for about ten minutes, or until potatoes are soft but still somewhat firm (you don’t want them too soft, or they will get mushy in the pan later).

2. Meanwhile, prepare your vegetables. In a large skillet, sautée garlic and onions over medium heat in olive oil and butter. Cook for about five minutes, or until fragrant and translucent. Add bell pepper and stir.

3. Drain potatoes and add them to the skillet. Add salt, pepper, and paprika. Stir occasionally, frying the potatoes until they are getting crispy around the edges, about ten minutes. Add more olive oil if necessary.

4. To serve, spoon potato and pepper mixture out onto plates and splash with hot sauce to your heart’s content. Add a sprinkling of cheese and a dollop of sour cream and serve immediately.

Serves 4 as a side dish.