GG’s Kitchen Sink Skillet Potatoes

Ingredients

2 lbs baby potatoes, par boiled and cut in half or quartered depending on size
1 med sweet onion, julienne
3 baby bell peppers, rough chopped
1 sprig each fresh chopped herbs (use what you like, I used thyme, rosemary, marjoram, and sage)
1 lb bacon, cooked and rough chopped
1/2 package each shittake and baby portabella mushrooms, sliced
1 1/2 lb female lobster, cooked & shucked of meat
3-4 cloves of garlic minced
1 T Hungarian paprika
1-2 t Tony Chacherie’s extra hot seasoning blend
cracked black pepper to taste
bacon drippings/olive oil/butter to sautee ingredients

Instructions

There’s a few things you can do ahead of time to be prepared. I strongly recommend par cooking and cutting the potatoes to save time, as well as all the veggie and herb chopping, and bacon cooking. When this is completed assemble your ingredients, and get your skillet hot. Medium to medium high will do. Add 1-2 T olive oil to the pan along with a tablespoon butter, and a tablespoon bacon grease. I know this seems like a lot, but the potatoes will absorb quite a bit and you’ll need it to achieve golden brown crispiness on your potatoes. Next add the mushrooms, garlic, onion, and bell pepper, sauteeing for 3-4 minutes before adding the potatoes. Once you add the potatoes, season with the dry seasonings, tasting to adjust if necessary. You won’t want to stir too much at this point. The whole idea is to get those spuds golden brown and you can’t do that if you’re moving it around too much to allow the browning to occur. About the time the potatoes are looking close to done is when I added the bacon bits, herbs, and lobster. The lobster and bacon are already cooked, so you really just want to warm these through. Also, the golden rule with herbs is to add fresh close to the end, dry in the beginning for optimal flavor. All that being said you can fry a couple of eggs like we did, or simply plate when you’re ready. This recipe is not set in stone. You do not have to follow it to the letter. The point is to use what you have. Prime rib, leftover steak, chicken, or pork, partial veggies, that scattered bulb of garlic, whatever. It’s all up to interpretation and creativity. That’s why it’s called Kitchen Sink. The amounts can be adjusted to feed a crew of people in a shortish amount of time and is delicious. You can add cheeses if you like, I omitted it this round in favor of showcasing the lobster flavor.