4 large baking potatoes, peeled and cubed finely
1 medium white onion, chopped
1 medium green pepper, chopped
black pepper, to taste
chili powder, to taste
cayenne pepper, to taste
2 heaping tablespoons vegetable shortening or oil
1 can (11 ounce) golden sweet corn, drained
1 can (15 ounce) spicy chili beans
1. Mix potatoes, onion, and green pepper in a bowl and add the spices. Meanwhile, heat oil or shortening (I have found that shortening allows the potatoes to get soft and not crispy) over medium heat in the largest skillet you have, preferably 10" in diameter.
2. Add veggies from bowl and cook until the potatoes become soft. Add corn and cook for about 5 minutes , then add beans with sauce.
3. Cook over medium heat about 5 minutes more, then serve.
This dish is really good with blue corn chips and some sliced fruit (nectarines) on the side.