Smoky pork, herbed potatoes, and plenty of cheesy goodness come together in this simple, hearty meal. When Teet’s Food Store contacted me and asked if I’d like to create some recipes using their smoked meats, I thought it sounded like fun. Little did I know what a treat was in store for me.
Teet’s Food Store has been specializing in smoked meats and pure pork sausage for over 60 years. Family owned and operated, I can honestly say this is a business I’m proud to support. Teet’s sent me a selection of meats to try and my family is hooked on them already.
We especially loved the Smoked Jalapeno Cheese Pork Sausage and my oldest son has already come up with several more meals that he would like to include it in. I used it in this version of one of our favorite recipes and dinner was delicious!
What is Tasso?
Are you familiar with tasso? Smoked Pork Tasso is a Cajun smoked meat. It is the leaner, meatier cousin to bacon; similar to ham, but with a richer smoky flavor.
Tasso is cut from the shoulder of the pig and then seasoned with spices before being cured. When I looked at the ingredient list, I was pleased to see only natural ingredients.
I expected a meat similar to ham, but with a hint of bacon flavor. Just call me naive, because it is so much more than that. Tasso is pure pork heaven.
Teet’s tasso is so fragrant, as soon as you open the package, you know it’s going to taste fantastic. I sauteed the tasso just before adding it to the dish.
The tasso added a smoky layer of flavor to the potatoes, without any greasiness. Add in a hefty dose of smokehouse flavor and you have a serious contender for the best pork I’ve ever tasted.
- 4 large russet potatoes diced into 1/2" pieces, about 6 cups
- 1/4 cup light flavored olive oil
- 3 tablespoons minced fresh chives
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon granulated garlic or garlic powder
- 1/4 teaspoon chili powder
- 1/8 teaspoon cayenne pepper
- 1 lb Teet's Smoked Pork Tasso cut into 1" matchsticks
- 5-6 cups freshly shredded pepper jack cheese
- Preheat the oven to 400 degrees. Line a large baking sheet with a silpat mat or grease it very well with oil. Place the potatoes on the baking sheet. Drizzle the oil over them and toss with your hands to coat. Combine the chives and all the spices in a small dish and stir to combine. Sprinkle over the potatoes and then toss with your hands to distribute the spices evenly. Spread the potatoes across the baking sheet. Roast for 25 minutes, until tender. The potatoes should be lightly browned and crisp on the edges.
- While the potatoes are roasting, slice the tasso and place it in a large skillet over medium high heat. Cook the tasso about 5 minutes, until it is lightly browned and cooked through. Remove the potatoes from the oven and reduce the temperature to 350 degrees. Add the potatoes to the skillet with the tasso.
- Cover the potatoes and tasso with plenty of cheese. If your skillet is not ovenproof, layer the mixture into a casserole dish. Alternatively, you can scoop individual servings into oven-safe dishes and top with cheese. Bake until the cheese has melted, 5-10 minutes. Enjoy!