CRISPY ITALIAN FRIED POTATOES AND PEPPERS
A simple but special side dish of crispy browned potatoes and flavorful peppers.
Provided by Lisa
Categories Side Dish
Time 45m
Number Of Ingredients 4
Steps:
- 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. Or you can slice them by hand with a sharp knife.
- 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 on the bottom. 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.
- Serve hot. Season, to taste, with salt.
Nutrition Facts : Calories 388 calories, Sugar 4.6 g, Sodium 269.3 mg, Fat 9.2 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 71.1 g, Fiber 6.4 g, Protein 8.7 g, Cholesterol 0 mg
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
HOME FRIED BREAKFAST POTATOES
Super tasty home fried breakfast potatoes with onions & bell peppers that smells so good your neighbors will be knocking on your door. It's easy to alter this recipe. Sometimes I use Italian seasoning, or add some sausage slices for some variety.
Provided by BuddhaKat
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash & cube potatoes into medium size cubes, skin on or off.
- Heat 10" skillet to medium heat, add margarine and olive oil.
- Add potatoes and stir to coat with oil & margarine.
- Add garlic salt and Benson's Supreme seasoning, stir to coat evenly. Cook over medium heat for about 10 minutes, stir frequently.
- Reduce heat, add diced onions, red and yellow bell pepper, stir frequently. Cook for about 5 more minutes, or until potatoes are cooked through. Be careful not to overcook the onions and peppers.
- Start this dish first and then get the bacon or sausage going next. Start cooking the eggs just before the potatoes finish and everything will finish about the same time.
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
HEARTY FRIED POTATOES
Steps:
- Preheat the oven to broil.
- Heat oil in a large skillet over medium-high heat. When oil is hot, add potatoes and onions and cook until browned. Add mushrooms, tomatoes, and peppers, stir to combine, and saute until mushrooms have softened. Transfer mixture to a sizzle or heat-proof platter and cover with cheese. Broil until cheese is melted and bubbly. Serve with sour cream, salsa, and biscuits, if desired.
FRIED POTATOES, PEPPERS, & ONIONS
An Italian peasant dish typical of cucina povera.
Provided by Deborah Mele
Categories Vegetables - Combo
Time 45m
Number Of Ingredients 9
Steps:
- Boil the potatoes in lightly salted water until just fork tender, about 8 to 10 minutes. (Do not overcook or mixture will become mushy)
- Drain the potatoes and set aside.
- In a large frying pan, heat 2 tablespoons of the oil over medium heat until lightly smoking, and then add the pancetta, peppers, and onions.
- Cook until the peppers and onions begin to soften, stirring every once in a while, about 8 to 10 minutes.
- Add the garlic, and continue to cook until the mixture begins to brown, about 3 to 4 minutes more.
- Add the potatoes to the pan along with the rest of the oil, salt, pepper, and red pepper flakes and continue to cook, gently folding over the mixture as it cooks once or twice.
- After about 6 to 7 minutes, once the potatoes begin to color, Add the parsley leaves and gently mix.
- Serve warm.
Nutrition Facts : Calories 457 calories, Carbohydrate 60 grams carbohydrates, Cholesterol 10 milligrams cholesterol, Fat 22 grams fat, Fiber 7 grams fiber, Protein 9 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 2 cups, Sodium 111 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
ITALIAN PEPPER, POTATOES AND EGGS
Make and share this Italian Pepper, Potatoes and Eggs recipe from Food.com.
Provided by Irish Rose
Categories Breakfast
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- In a large frying pan, cook white potatoes and green peppers in oil until tender adding salt, pepper and sugar.
- When vegetables are tender, add the 2 beaten eggs and stir until egg is cooked. Serve with hot sauce on the side if desired.
Nutrition Facts : Calories 236.6, Fat 5.2, SaturatedFat 1.7, Cholesterol 186, Sodium 403.2, Carbohydrate 38.7, Fiber 5.7, Sugar 6.8, Protein 10.4
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
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