Total Time
Prep 15 mins
Cook 20 mins

This recipe for crisp, panfried potatoes with peppers and onions originated in the early 1900s at a Manhattan restaurant known as Jack's. You can vary the recipe by substituting any of your favorite pepper varieties. Serve the potatoes with scrambled eggs, burgers or short ribs. This recipe comes from Casual Cusines of the World.

Ingredients Nutrition


  1. In a large frying pan over medium-high heat, melt 1/2 tablespoon of the butter with 1/2 tablespoon of the olive oil.
  2. Add the onion and saute, stirring occasionally, until golden brown and just beginning to caramelize, 5-7 minutes.
  3. Do not allow the onion to scorch.
  4. Add the red and green peppers and saute until beginning to soften, 3-5 minutes longer.
  5. Transfer to a serving bowl and set aside.
  6. Add 1/2 tablespoon each of the remaining butter and olive oil to the same pan.
  7. Add half of the cubed potatoes and cook, turning to brown all sides, 5-7 minutes.
  8. If the potatoes are too dry, add a little more butter or oil.
  9. Transfer the browned potatoes to the bowl holding the pepper mixture.
  10. Repeat with the remaining butter, olive oil and potatoes.
  11. Return the mixture to the pan.
  12. Raise the heat to high so that it quickly warms through.
  13. Remove from the heat and season to taste with salt and pepper.
  14. Add the parsley and stir to combine.
  15. Return to the serving bowl and serve immediately.
Most Helpful

This was very good. I liked the flavors of the peppers with the potatoes.

Carol Balmer November 11, 2002

my family loved this recipe, and i found it easy to make. I will make this again.

Jenylyn June 02, 2002

This is an attractive dish to serve with brunch. Along with these potatoes I served Brats, scrambled eggs, fresh sliced tomatoes, sweet onion sliced, toast & of course coffee, started off with warm grapefruit halves topped with a drop of cognac. I used yellow, green and red peppers added 2 Jalapenos and some garlic. After I peel & cube the potatoes I put them in water to remove some of the startch ensuring they will not discolor while cooking . I like this recipe because you can get it right down to the final step let it rest for 1/2 hour or so `and just do the final heating 5 minutes before serving Thanks Bev for a winner

Bergy January 11, 2004