Recipe by COOKGIRl
An easy breakfast dish. I prefer to use different colors of bell pepper; orange, red, yellow. Can use russet potatoes but red or Yukons work well because they are thin skinned and don't require peeling. I hate to peel potatoes!
Top Review by Chef Edlear
Thank you soooo much for sharing this recipe, Cookgirl, my honey and I loved it. This recipe is well written and easy to follow. The proportions are well balanced, the quantity may well have served 3 - 4 , but we polished it off between the two of us. I used a red bell pepper and some roasted vegetable stock. We garnished it with plain yogurt and fresh chives out of personal preference. My pictures don't do it justice! Made for Spring 2010 PAC.
- 453.59 g potato, depending on what variety you use, you can peel potatoes
- 1 small yellow onion, diced
- 1-2 roasted garlic clove, minced
- 1 medium bell pepper, diced
- salt-free lemon-pepper seasoning
- oil (for frying)
- salt (optional)
- 44.37 ml approximately fresh stock or 44.37 ml water
- chopped fresh parsley (to garnish)
- sour cream
- Tabasco sauce
- plain yogurt
Directions See How It's Made
- Scrub, peel if desired and cut potatoes into 1/2" slices.
- Heat a pan to medium-high and add about 2 T. of oil.
- Add potatoes and brown on both sides, about 10 minutes.
- Season with lemon pepper or salt and pepper. Add the onion, cook another minute. Next add the bell pepper and garlic and cook another minute. Make sure the garlic does not burn.
- Pour approximately 3 T. of fresh stock or water into pan. Cover and increase heat to high. When lid is too hot to touch, reduce heat and cook potatoes about 15 minutes or until potatoes are tender. Uncover pan, raise heat to medium-high again and cook potatoes another 2 to 3 minutes or until crispy and all stock is evaporated.
- Adjust seasonings and garnish with fresh parsley.
- Serve with your favorite topping.