Serves: 6
Total Calories: 177

5 large Idaho russet potatoes
1/4 cup vegetable oil or bacon drippings
2 small onions, finely diced
1 tablespoon finely minced garlic
1 tablespoon paprika
1 tablespoon caraway seeds
1 green bell pepper, seeded and diced
2 medium sized tomatoes, diced, or 1 (14-ounce) can stewed tomatoes

Peel and cut potatoes into long segments similar to home fries and soak in cold water for a few minutes. While the spuds are soaking, set a 12-inch Dutch oven on the camp stove over low to medium heat and brown the onion and garlic. When the onion and garlic turn a golden brown, quickly add the potatoes and paprika. Stir to mix, add the caraway seeds and just enough water to almost cover the potatoes. Simmer this for a few minutes while preparing the tomatoes and green pepper. After adding the diced peppers and tomatoes, set the DO in the firepan with 8-10 briquets underneath and 16-18 on top. Cook for 30-40 minutes.

This makes a great side dish, or turn it into a main dish by adding 2 pounds of smoked sausage cut in 1-inch chunks and added along with the peppers and tomatoes.

Nutritional Facts:

Serves: 6
Total Calories: 177
Calories from Fat: 80

More Recipes from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook:
Asparagus Sesame
Baked Onions With Pesto
Baked Potatoes Stuffed With Broccoli And Shrimp
Cabbage & Bacon Mashed Potatoes
Chuck's Ranch Beans
Copper Pennies
Crunchy Red Cabbage Salad
Dutch Oven Hungarian Potatoes
English Pub Mashed Potatoes
Fried Green Tomatoes
Green Beans In Dill Cream Gravy
Kirtner's No-Muss, No-Fuss, Sauerkraut
Lentils And Rice
Mediterranean Brussels Sprouts
Southern Utah Dutch Oven Potatoes
Spinach And Mandarin Orange Salad
Spuds Romanoff
Steamed Hungarian Cabbage