Cowboy Potatoes

If there’s one thing I know about cattle ranching (and farming in general), it’s that it requires a lot of hard work. Even on our (very) small family farm, this involves tasks such as checking on livestock and poultry, rolling out bales of hay, filling up food troughs, and breaking up ice in the stock tanks in the winter. With all the jobs necessary to keep a farm running smoothly, you work up quite the appetite. That’s where savory and satisfying recipes like cowboy potatoes come in.

This satiating dish features seasoned red potatoes, peppers and onions layered and baked together with seasoned ground pork, barbecue sauce and plenty of melted cheddar cheese. Even if your day doesn’t entail wrangling cattle, this hearty dish is perfect for whenever you need a filling breakfast or dinner to feed a small crowd (or a very hungry family).

Cowboy Potatoes Ingredients

• Olive oil: Olive oil is used to saute the veggies and pork. It also helps the spices adhere to the veggies as they roast.
• Potatoes: You will need 2 pounds of red potatoes for this recipe. Give them a wash before chopping them, but you can leave the skin on.
• Red onion: This type of onion has a strong spicy and peppery flavor when raw, but roasting gives it a sweeter and milder flavor.
• Bell pepper: You can use a red, green or orange bell pepper for this recipe. Any of the three will add sweet flavor to this potato dish.
• Spices: Sprinkle a packet of taco seasoning on the roasted potatoes, peppers and onions. A dash of salt and pepper helps to enhance the veggies’ flavor as well.
• Ground pork: You’ll need 1 pound of ground pork for these cowboy potatoes. If you don’t want the dish to be quite so meaty, you can reduce the amount of browned ground pork to just 1/2 pound. You can also use crumbled breakfast sausages if you have those on hand.
• Crushed red pepper flakes: Add a little heat to the ground pork with 1/2 teaspoon of crushed red pepper flakes.
• Barbecue sauce: Use your favorite barbecue sauce brand, or you make barbecue sauce from scratch to control the exact flavors you impart on the recipe.
• Cheddar cheese: Store-bought shredded cheddar cheese works just fine in this recipe. Choose from mild to sharp cheddar, or use pepper jack, Monterey Jack or even mozzarella.
• Pickled jalapenos: Sliced jalapenos amp up the spice factor. You can use either pickled or fresh sliced jalapenos. Remove the seeds to reduce the heat.
• Green onions: Sliced green onions add fresh allium flavor and bright pop of color.
• Sour cream or plain Greek yogurt: The tangy and rich flavor of sour cream (or plain Greek yogurt) is optional, but complements the spiciness of this dish.

Directions

Step 1: Roast the vegetables

Preheat the oven to 425ºF. Line two 15x10x1-inch rimmed baking sheets with parchment paper.

In a large bowl, combine the chopped potatoes, peppers and red onions. Add the olive oil, taco seasoning and dried oregano, and stir to coat the vegetables. Spread the seasoned potato mixture in an even layer across the two baking sheets. Season it with salt and pepper.

Roast the mixture for 15 minutes. Remove the pans and toss the vegetable mixture. Return the pans to the oven, and roast the vegetables for an additional 15 to 20 minutes.

Editor’s Tip: Spreading the veggie mixture onto two baking sheets helps to prevent overcrowding and steaming rather than roasting. To help promote even browning, switch the position of the baking sheets from one rack to the other after giving the vegetables a quick toss at the 15-minute mark.

Step 2: Brown the pork

Meanwhile, add 1 tablespoon of olive oil to a large oven-safe skillet and heat it over medium heat. Add the ground pork and use a wooden spoon to break it into crumbles. Sprinkle in the crushed red pepper flakes. Cook until the pork is evenly browned through, 8 to 10 minutes.

Remove the browned pork from the pan and drain it on a paper towel-lined plate. Wipe away any excess grease from the skillet.

Step 3: Combine the roasted vegetables and pork

Add the browned pork and roasted vegetables to the skillet. Stir in 1/2 cup of barbecue sauce. Top it with shredded cheddar and pickled jalapenos.

Step 4: Pop it under the broiler

Place the skillet under the broiler and broil the cowboy potatoes until the cheese is melted and bubbly. Top them with the sliced green onions.

Cowboy Potatoes Variations

• Change the meat: Instead of ground pork, sub in chopped crispy bacon. Or stir in cooked pulled pork, shredded rotisserie chicken or brisket. For vegetarian cowboy potatoes, skip the meat.
• Switch up the spice: If you like things on the spicy side, add a sprinkle of cayenne pepper or chili powder to the roasted vegetable seasoning. You could also use a spicier barbecue sauce, or add a dash or two of hot sauce before serving the potatoes.
• Go wild with toppings: In addition to sour cream, other tasty topping ideas include fresh chopped or sliced avocado, a dollop of guacamole, or fresh chopped herbs such as cilantro, parsley and chives.

How to Store Cowboy Potatoes

Store any leftover cowboy potatoes in an airtight container in the fridge.

How long does cowboy potatoes last?

Cowboy potatoes last up to four days when stored properly in the refrigerator.

What can you make with leftover cowboy potatoes?

Leftover cowboy potatoes make a great filling for breakfast burritos! Simply warm the leftovers in the microwave, spoon them into the center of a corn or flour tortilla, and fold the burrito.

Cowboy Potatoes Tips

How do you serve cowboy potatoes?

This dish is great served any time of the day. If you want it to be a breakfast dish, serve it alongside a big batch of scrambled eggs. For dinner, balance the heartiness of the cowboy potatoes by serving them alongside a big green salad or fresh fruit salad.

What type of potatoes work best for cowboy potatoes?

Although this recipe calls for red potatoes, you could easily substitute in Yukon Gold potatoes, mini (bite-size) potatoes or fingerling potatoes.

How do you make crispy potatoes for cowboy potatoes?

Roasting the potatoes in the oven ensures they are nice and crispy on the outside and tender on the inside. Tossing the potatoes halfway through the cooking process ensures that all sides of the potato get nice and golden brown.