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Creole Potatoes

4 lbs. white or red potatoes
1 large bell pepper (green)
1 large onion
1 tsp. salt
2 Tbsp. Creole seasoning
1 Tbsp. Season All seasoned salt
1 stick margarine
1 Tbsp. Crab boil concentrate


Peel potatoes and chop into 1/2 inch cubes. Saute chopped onions and bell peppers in black iron Dutch oven with stick of margarine. When onions are soft and transparent add potatoes. While stirring potatoes, onions and bell pepper add seasoning. Cook with lid on at low to medium heat on stove top for approximately 30 minutes or to desired degree of doneness. Stir occasionally to prevent burning. Serves 8. Great for breakfast with ham and eggs.



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