POTATOES AND PEPPERS
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.
Provided by littlehemmy
Categories Side Dish Potato Side Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 389.2 calories, Carbohydrate 53.5 g, Fat 18.4 g, Fiber 5.2 g, Protein 5.2 g, SaturatedFat 2.6 g, Sodium 13.9 mg, Sugar 7.3 g
FRIED POTATOES & PEPPERS
My mother made hers with onions only but I decided to add green and red peppers to jazz things up a bit. They are SO good! 06-25-14
Provided by Ellen Bales
Categories Vegetables
Time 50m
Number Of Ingredients 9
Steps:
- 1. In a large bowl, mix together the potatoes, garlic, onion, green and red bell peppers, olive oil, butter, season salt and pepper.
- 2. Place on a large rimmed cookie sheet and bake in a preheated 425º oven for 20 to 25 minutes, shaking the pan twice.
- 3. Raise heat to 500º and bake until crisp and brown, 10 to 15 minutes. Sprinkle with a little more salt and pepper before serving, if desired.
HOME-FRIED POTATOES
Yummy 'home-style' fried potatoes. Chunky and flavorful fried potatoes with onion, green pepper and parsley.
Provided by dakota kelly
Categories Side Dish Potato Side Dish Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool cut into 1/2 inch cubes.
- In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add onion and green pepper. Cook, stirring often, until soft; about 5 minutes. Transfer to a plate and set aside.
- Pour remaining 2 tablespoons of oil into the skillet and turn heat to medium-high. Add potato cubes, salt, paprika and black pepper. Cook, stirring occasionally, until potatoes are browned; about 10 minutes. Stir in the onions, green peppers and parsley and cook for another minute. Serve hot.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 38.3 g, Fat 10.6 g, Fiber 4.3 g, Protein 4.7 g, SaturatedFat 1.5 g, Sodium 601.6 mg, Sugar 4.3 g
FRIED POTATOES, BEEF AND PEPPERS
Provided by Marian Burros
Categories dinner, main course
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Scrub potatoes, but do not peel. Slice them thinly in food processor. Heat a nonstick pan large enough to hold all the ingredients, over very high heat.
- Add oil, and reduce heat to medium high. When oil is hot, add potatoes, and brown, stirring often.
- Grind beef in food processor.
- Chop whole onion.
- As potatoes begin to brown, stir in the beef and brown it.
- Wash, trim, seed and slice both kinds of peppers into thick strips, and then slice in food processor.
- Add onion and peppers to the pan, and stir well. Continue cooking over medium heat.
- Wash, trim and dice tomatoes and add to the pan with thyme, salt and pepper. Cover, and continue cooking over medium-low heat until vegetables are soft and flavors are well blended.
Nutrition Facts : @context http, Calories 503, UnsaturatedFat 7 grams, Carbohydrate 73 grams, Fat 10 grams, Fiber 14 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 420 milligrams, Sugar 19 grams, TransFat 0 grams
STIR-FRIED POTATOES AND PEPPERS RECIPE
Provided by Camille
Number Of Ingredients 7
Steps:
- Place large skillet on stove-top, pour in olive oil, let oil warm up over medium high heat. Add the sliced potatoes and let them cook for a couple of minutes (7-8 minutes), stirring occasionally so that they don't burn. As the potatoes start to get tender, add peppers and onions. Lower the heat to medium, top with salt, pepper, and seasoning salt (plus any other spices you like- sometimes I like to throw a little Parmesan cheese on there) and place lid on top of the skillet. Stir every couple of minutes to keep from burning (if you need to add liquid, add water 1-2 tablespoons at a time). Continue to cook for 10-15 minutes (or longer if your potatoes are sliced thick), until potatoes, peppers, and onions are all soft and tender. Add more salt and pepper if needed.
COUNTRY FRIED POTATOES WITH HATCH CHILES
Spice up your life and kick up your breakfast potatoes a notch by adding Hatch chiles. I used fresh-frozen charred Hatch chiles, but you can use canned if fresh are not in season.
Provided by Yoly
Categories Side Dish Potato Side Dish Recipes
Time 40m
Yield 2
Number Of Ingredients 6
Steps:
- Place Hatch chiles directly on the grates of a gas stove over medium heat. Cook, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes. Peel off charred skins, remove seeds, and slice chiles.
- Slice potato using a mandoline.
- Heat oil in a large skillet over medium-high heat until shimmering. Add potato slices and fry undisturbed until starting to brown and soften, 8 to 12 minutes. Add onion slices and chiles. Season with seasoned salt and black pepper. Stir to combine. Cook until onions are translucent and potatoes are fully softened and browned on the second side, 5 to 8 minutes.
Nutrition Facts : Calories 304.7 calories, Carbohydrate 41 g, Fat 14.2 g, Fiber 6.1 g, Protein 5.5 g, SaturatedFat 1.1 g, Sodium 131.4 mg, Sugar 5.5 g
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- Fill a large bowl halfway with cold water. Peel the potatoes and place them in the water as you go, to prevent discoloration.
- Slice the potatoes thinly (1/8-1/4 inch thick) and place slices in the bowl of water, as you go. I recommend using a mandolin or a food processor with the slicing blade attachment.
- Lay an absorbent dish towel on the counter and have another one or two handy. Drain the sliced potato in a mesh strainer and dump them onto a towel. Pat and blot them dry. They will brown better if you get them nice and dry.
- Heat oil in a large skillet (preferably cast iron) over high heat, until hot but not smoking. Add the potato slices and immediately toss them until they’re all coated with oil. Let the potatoes cook, undisturbed, for 3-5 minutes, or until the bottom pieces look brown around the edges. Mound the peppers on top and add a pinch or two of salt. Flip the potatoes over with a spatula, so some raw potatoes and peppers are on the bottom of the skillet. Leave them undisturbed for another 3-5 minutes, until they are nice and brown. Continue to brown and toss potatoes for 5-10 minutes longer, until about half of them are crisp and brown and the rest are soft and creamy.
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