This is a favorite among many of the old time loggers back home. I make it up and reheat it on the ice. This is a real mans meal that doesn't involve measurements beyond handfuls of stuff.
( For 2 hungry people )
2 large potatoes. Skin or dont doesn't matter so go with what you like.
Cut the potatoes through the center and then cut each half in 3 pieces lengthwise.
Now cut the 12 long sections (that you should have from 2 potatoes) into 3 sections lengthwise so that you end up with 36 french fry looking sections.
Cut these sections crosswise into quarters so that you now have cubes.
Trust me.... cut the potatoes just like this and dont try and use store bought cubes
Use a cast iron pan if possible and add enough oil to fry these potato cubes. I start with maybe a 1/8 cup of olive oil but go with what you like the looks of because the oil is going to carry the flavor and it's hard to get too much.
Put the potatoes in on a high heat while you continue cutting stuff up.
Now take 1 medium red onion and cut it in the same fashion as you did the potatoes.
Stir up the potatoes in the skillet and add this onion.
You can use more or less onion and as I said before.... this isnt about measuring it's about what you want to see and how it is going to taste to you. If you like onions then use alot and if not then just some but use onion.
While this is frying, you are going to cube a pound of meat. I like venison but I have used Italian sausage, pork, bacon....it's all good!. Just make it the way you want too
If you are moving right along the way I am describing, the pan is going to be real hot by the time you get the meat cut up and you will want to turn that heat down to medium high and check the oil level. You dont want everything soaking in oil but you do want to see a healthy amount in the mix at this point.
Add the meat and stir it in. You will be looking to stir this every few minutes to seer the meat to keep those great juices locked in.
After the meat is added and stirred in, get your basil out (not fresh!) put a liberal amount in and remember that it is easier to add then remove
. I generally add and stir then add more and stir until I see that everything is coated with a good amount. As I have said... this is a visual recipe
I like to add red pepper flakes in at this point but it isnt required so go with what you feel.
Move now to three cloves of garlic. chop this up fine but dont get carried away with making it minced. throw this right in and continue stirring the pan. Actually, I generally use a pancake flipper so that I dont mash the potatoes
The potatoes are what you should be watching all the time. when they are looking good you are almost ready to finsh.
Now here comes the part that everyone generally doesnt want to hear about.
Open a small can of Beets and chop all of them into small cubes. DO IT!. Beets are going to add the color and a sweet taste that will convince you it is the way to go
Once the beets are added, flip the whole thing a half dozen times and you are finished.
Salt to taste when on plate is my suggestion.
I have met some folks who will eat it without complaint but the vast majority request it anytime they are over for dinner or when we are at camp.
This is a filling meal that is easy to transport and gets better every time it is reheated. lasts refrigerated for about 4 days.
