Total Calories: 177
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.
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