The Idaho Potato Commission was kind enough to share this recipe with us. It makes a wonderful side dish for breakfast, lunch or dinner.

Pour off the bacon drippings and add the peppers to the same skillet that you cooked the bacon in. Cook for five minutes or until the liquid has evaporated. Add tomatoes, olives, powders, water and potatoes. Bring to a boil and cook, uncovered, for twenty minutes or until fork tender, stirring occasionally. Stir in capers. Let stand for five minutes to allow liquids to absorb. Stir in crumbled bacon. Garnish with additional capers if desired. Serve warm or can be served at room temperature on a bed of green lettuce.