Potatoes and Peppers

Potatoes and Peppers

30 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
littlehemmy
Recipe by  littlehemmy

“This dish is a classic: Easy, filling, and very tasty! I served it as a side with grilled shrimp and corn on the cob and it was a huge hit. Would also be good at breakfast instead of hash browns.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Heat oil in a large frying pan over medium-high heat. Fry the potatoes for 5 minutes, then add the peppers and onions. Season with salt and pepper. Cook for at least 15 minutes, turning potatoes frequently, or until potatoes start to look mushy.

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Reviews (30)

Rate This Recipe
naples34102
44

naples34102

What, no garlic, no herbs, no spices, you say? Yep, none of the above, and delicious all on its own, with just a little salt and pepper (and a mix of olive oil and bacon grease, not measured, just what I needed). Tender skinned tiny new potatoes made this particulary pretty and tasty.

Julie
38

Julie

Great recipe! Reminded me of restaurant potatoes! I used about half the oil since my pan was nonstick and it wasn't greasy at all. I don't like my potatoes quite so blackened so I cooked the potatoes in the microwave for about 6-7 minutes while I fried the onions and peppers.

NMChef1
32

NMChef1

This was a quick and easy recipe. It was very tasty, but I found it to be fairly oily, not that olive oil isn't good for one anyway. I might quibble with the sliced potatoes; they seemed too big; maybe half-moons or even cubed potatoes would be better.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 389 cal
  • 19%
  • Fat
  • 18.4 g
  • 28%
  • Carbs
  • 53.5 g
  • 17%
  • Protein
  • 5.2 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 14 mg
  • < 1%

Based on a 2,000 calorie diet

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