photo by Jonathan Melendez
- Ready In:
- 1 1⁄2 tablespoons unsalted butter
- 1 1⁄2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 1⁄2 small red bell pepper, seeded,deribbed and finely diced
- 1⁄2 small green bell pepper, seeded,deribbed and finely diced
- 2 lbs small white potatoes or 2 lbs red potatoes, peeled and cut into 1/2 inch cubes
- 2 tablespoons finely chopped fresh parsley
- In a large frying pan over medium-high heat, melt 1/2 tablespoon of the butter with 1/2 tablespoon of the olive oil.
- Add the onion and saute, stirring occasionally, until golden brown and just beginning to caramelize, 5-7 minutes.
- Do not allow the onion to scorch.
- Add the red and green peppers and saute until beginning to soften, 3-5 minutes longer.
- Transfer to a serving bowl and set aside.
- Add 1/2 tablespoon each of the remaining butter and olive oil to the same pan.
- Add half of the cubed potatoes and cook, turning to brown all sides, 5-7 minutes.
- If the potatoes are too dry, add a little more butter or oil.
- Transfer the browned potatoes to the bowl holding the pepper mixture.
- Repeat with the remaining butter, olive oil and potatoes.
- Return the mixture to the pan.
- Raise the heat to high so that it quickly warms through.
- Remove from the heat and season to taste with salt and pepper.
- Add the parsley and stir to combine.
- Return to the serving bowl and serve immediately.
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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
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