Slices of smoked pork fill the fried potatoes with stunning taste and mouth-watering haze aroma, before which it will be difficult to resist. Smoked smoked products are used in the preparation. natural loin cutlets or smoked pork ham. Besides mix the pork in the potato in the pan also sweet pepper, zucchini, cabbage kale and pickled hot peppers to fill the dish with vegetable juiciness. At the very end of the potato pieces of fresh mozzarella or cheddar cheese clots interfere. Serve immediately until the cheese is viscous and frozen. one serving: (4 total) Calories 777, total fat 49 g, saturated fats 15 g., proteins 54 g., carbohydrates 31 g., fiber 6 g., cholesterol 163 mg., Sodium 521 mg., Sugar 0 g. Share with friends: 
Time: 40 minutes Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr young red potatoes (about 4 pcs.), chopped into pieces of 1 cm.
- 1/4 Art. extra virgin olive oil
- 1 small onion, chopped
- 1 small red bell pepper, chopped
- 1 small zucchini, chopped into small pieces
- 3 natural smoked boneless pork cutlets (thick about 1 cm., 200 g. each) or 0.7 kg. smoked steak ham, cut into pieces of 1 cm.
- 2 tsp chili powder
- 6 tbsp. cabbage kale (about 100 gr.)
- 2 pickled hot cherry peppers, peeled stalks and seeds and chopped + 1 tbsp. l can marinade
- 1/4 Art. chopped fresh basil
- 1 tbsp. chopped cheese clots of cheddar or fresh mozzarella (approximately 170 gr.)
Recipes with similar ingredients: red potatoes, sweet peppers, zucchini, pork loin, pork, kale cabbage, cheddar cheese, cheese mozzarella, basil
Recipe preparation:
- In a large pan with a thick bottom (preferably cast iron) on moderate heat, heat 2 tbsp. l olive oil. Add potatoes and fry, stirring frequently, until browned, 7-8 minutes. Add the onions and fry, stirring, until soft, for 2-3 minutes. Reduce the heat to medium. Add the remaining 2 tbsp. l olive oils, bell peppers and zucchini; stir-fry until tender, 7-8 minutes.
- Add smoked pork to the pan and sprinkle with powder Chile. Fry, stirring occasionally, until the pork warms up, about 2 minutes. Increase heat to moderate and fry until meat and vegetables will not be browned, another 2-3 minutes. Add cabbage, cherry peppers and pickle; stir until cabbage will fade, about 1 minute. Add basil and salt. Take off fire and stir in the cheese.
