hot stuff

This recipe has been in my family for generations.  Not the Italian side, but it still merits!  It's simply called hot stuff.   It's sort of like a tomato-y hash with ham.  It is spicy but other than that, I think they just couldn't come up with a better name.  Nevertheless, it's a great dish.  We have this all the time with eggs or quiche or waffles or something - for breakfast or dinner.  It's really fast (under 30) and really delicious.  But beware, it is  hot. stuff.

Hot Stuff

Serves about 4.

Really good cold too, weirdly.

4 potatoes, Yukon gold or Idaho
1-2 jalapenos, depending on how spicy you want it
6 ounces Canadian bacon, ham steak, leftover Easter ham, whatever you want
2 cans tomato sauce
salt and pepper
olive oil, for drizzling

Preheat the oven to 450*.  Wash and dry your potatoes.  Slice thinly (about 1/8") and lay out on a baking sheet.  Drizzle with olive oil and season liberally with salt and pepper.  Remember that potatoes suck up salt so sprinkle a healthy tablespoon or so on.

Bake for about 15 minutes until mostly tender when pierced.  Set aside.
Dice the jalapenos and cube the ham.  Set aside.

Get a medium cast iron skillet on medium and start layering!
First, a layer of tomato sauce.  Layer on the roasted potato slices and sprinkle on the jalapenos and the ham.  I would do about 1/3s of each for 3 total layers, beginning and ending with tomato sauce.

Then let the hot stuff go to town!  Let it start bubbling around the edges and then flip over with spatula.  This does not have to be precise!  You are trying to get everything nice and hot and meld all the flavors.  It doesn't matter if the potatoes break apart...all the better!  But you might have to reduce the heat to medium low so the bottom doesn't start to burn.  When it's hot and bubbling, (about 10 minutes) it's ready to serve!  (I like to serve right in the cast iron.)  Enjoy!