POTATO AND RED PEPPER FRITTATA
This recipe is from Everyday Food. The original recipe calls for 2 teaspoons chopped fresh rosemary. I choose to omit it. Being onion lovers, I added a whole onion rather than 1/2 as the recipe stipulated. NOTE: It's okay if potatoes are not cooked evenly. Some will be browned; others only transparent. The original recipe suggests using an 8-inch skillet.
Provided by dojemi
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- In a 10-inch ovenproof skillet, heat 1 teaspoon of the olive oil over medium heat.
- Add the onion and bell pepper, and cook, stirring occasionally, until onion is lightly browned, about 5 minutes.
- Transfer to a bowl and set aside.
- Heat remaining 2 teaspoons of olive oil in the skillet.
- Add potatoes; season generously with salt and pepper.
- Cook over medium heat, tossing often, until potatoes are tender and lightly browned, about 10 minutes. See 'note' in description above.
- Transfer potatoes to the bowl with the onions and peppers and toss to combine.
- Return mixture to skillet (add more oil if necessary).
- Flatten mixture with a a metal spatula.
- In a large bowl, beat eggs with 1/2 teaspoon salt and 1/8 teaspoon pepper.
- Pour over potato mixture; tilt pan to distribute evenly.
- Bake until set, 15 to 20 minutes.
- Cut into wedges and serve.
Nutrition Facts : Calories 278.3, Fat 13.5, SaturatedFat 3.6, Cholesterol 423, Sodium 438.6, Carbohydrate 24, Fiber 3.3, Sugar 4, Protein 15.3
GRILLED POTATOES & PEPPERS
My husband, Matt, grills this recipe for both breakfast and dinner gatherings. Besides the company, the potatoes are one of the best parts! -Susan Nordin, Warren, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine all ingredients. Divide between 2 pieces of heavy-duty foil (about 18 in. square). Fold foil around potato mixture and crimp edges to seal., Grill, covered, over medium heat until potatoes are tender, 40-45 minutes. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 103 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 134mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
OVEN HOME FRIES WITH PEPPERS AND ONIONS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 500 degrees F.
- Coarsely chop potatoes and transfer to a nonstick cookie sheet. Toss with oil, peppers, onions and seasonings and place in the oven 25 minutes, turning twice with spatula. Serve hot.
ROASTED POTATOES AND PEPPERS
This has such a delicious, tangy flavor, and it's so easy to prepare. It's a family favorite, but also nice as company fare. I have, on occasion, used fat free dressing with success.-Joan Hallford of North Richland Hills, Texas
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a 15x10x1-in. baking pan coated with cooking spray, combine the potatoes, peppers and onion. Drizzle with dressing and toss to coat. , Bake at 400° for 40-45 minutes or until potatoes are tender, stirring occasionally.
Nutrition Facts : Calories 149 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 188mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
SWEET POTATOES WITH SAUSAGE AND PEPPERS
Makes a nice and easy main dish.
Provided by Trinity
Categories Everyday Cooking
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, 12 to 15 minutes. Drain and set aside.
- Heat oil in a large skillet over medium heat. Crumble sausage into skillet and cook, stirring frequently, until browned and no longer pink, about 7 minutes. Remove sausage with slotted spoon and drain on paper towels.
- Pour off all but 1 tablespoon oil from the skillet. Heat oil over medium heat and add bell peppers, onion and garlic and cook until softened, about 7 minutes.
- Add to the skillet the potatoes, sausage, salsa and cumin. Stir and cook about 5 minutes to heat through and blend flavors. Season with salt and pepper.
Nutrition Facts : Calories 408.3 calories, Carbohydrate 57.7 g, Cholesterol 22.2 mg, Fat 14.6 g, Fiber 9.5 g, Protein 13 g, SaturatedFat 4.3 g, Sodium 936.2 mg, Sugar 15.1 g
SCALLOPED POTATOES WITH TOMATOES AND BELL PEPPERS
Provided by Food Network Kitchen
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Whisk the egg yolks and 1/2 cup milk in a small bowl and set aside. Combine the remaining 1 cup milk and 1 cup cream in a medium saucepan; stir in the nutmeg, 1 teaspoon salt and 1/2 teaspoon pepper. Add the garlic and bay leaves and bring to a boil over medium heat. Reduce the heat to medium low; add the potatoes and simmer until halfway cooked, about 6 minutes. Remove from the heat. Gradually stir in the egg-milk mixture and 1 cup gruyere. Cover and keep warm.
- Preheat the broiler. Put the tomatoes, bell peppers and onion on a baking sheet in separate piles. Drizzle each pile with 2 teaspoons olive oil and sprinkle each with 1 teaspoon herbes de Provence, and salt and pepper to taste. Toss each pile of vegetables to coat, then spread out the piles. Broil until tender and charred around the edges, about 10 minutes.
- Preheat the oven to 375 degrees F. Brush a 1 1/2-quart baking dish with olive oil. Sprinkle half of the breadcrumbs (1/2 cup plus 2 tablespoons) in the dish. Spoon out half of the potatoes and arrange evenly over the breadcrumbs; top with the broiled onions and half each of the tomatoes and bell peppers. Top with the remaining potatoes in an even layer and all of the cream mixture; discard the garlic and bay leaves. Top with the remaining tomatoes and bell peppers.
- Bake until the potatoes are tender and lightly golden, 40 to 50 minutes. Drizzle with the remaining 1/2 cup cream and sprinkle with the remaining 1/2 cup plus 2 tablespoons breadcrumbs and 1/2 cup gruyere. Continue baking until the cheese melts, about 5 more minutes. Let rest 10 minutes before serving.
ROASTED POTATOES AND PEPPERS
New Brunswick and Prince Edward Island are famous for their pototato production. This is a recipe from the PEI Potato Board, a good use for all those New Brunswick spuds.
Provided by Chef Kate
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F (190°C).
- Wash potatoes.
- Halve or quarter larger potatoes.
- Cut onion into eight pieces.
- Cut peppers into one-inch pieces.
- Combine oil and seasonings in a plastic bag. Add vegetables and shake to coat with seasonings.
- Place in shallow dish and bake uncovered in the oven, until potatoes are tender, about 40-45 minutes, stirring once.
Nutrition Facts : Calories 182.6, Fat 5.4, SaturatedFat 0.8, Sodium 33, Carbohydrate 31.4, Fiber 3.9, Sugar 4.1, Protein 3.8
SAUSAGE, PEPPERS, AND POTATOES
Make and share this Sausage, Peppers, and Potatoes recipe from Food.com.
Provided by MizzNezz
Categories Low Cholesterol
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In 12 inch skillet, heat oil and brown sausage.
- Remove from pan.
- Add peppers, potatoes, onion mix and water.
- Bring to a boil.
- Reduce to low and simmer, covered 20 minutes.
- Return sausage and simmer another 5 minutes, or until potatoes are done.
OVEN ROASTED POTATOES
With crispy edges, tender centers and bold, bright flavor, these oven roasted potatoes with red bell peppers and onions are a welcome addition to just about any meal. Tossed in olive oil and sprinkled with a light mixture of salt and pepper, this hearty side dish is simple yet completely satisfying and pairs well with roasted turkey, grilled steak or baked salmon. Roasted potatoes are easy enough to whip up on a busy weeknight for a family dinner, but just as elegant to serve at a Christmas feast or Easter brunch. If you love potato side dishes, check out our recipes for garlic mashed potatoes and garlic and herb roasted potatoes.
Provided by Lawry's
Categories Side Dishes,
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F. Toss potatoes, onion and bell pepper with oil in large bowl. Sprinkle with seasoned salt and pepper; toss to coat well. Spread potato mixture in single layer on foil-lined 15x10x1-inch baking pan.
- Roast 40 minutes or until potatoes are tender and golden brown, stirring halfway through cooking.
Nutrition Facts : Calories 191 Calories
POTATOES, PEPPERS AND ONIONS
Provided by Marian Burros
Categories easy, quick, side dish
Time 25m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Scrub but do not peel potatoes; slice in food processor.
- Heat nonstick pan large enough to hold all the ingredients until it is very hot. Reduce heat to medium-high; add oil and add potatoes. Stir often to brown on both sides.
- Chop whole onion, and add to potatoes as they cook.
- Wash, trim and seed peppers, and slice in food processor. When potatoes and onions have begun to brown, add peppers and cook a couple of minutes over medium heat.
- Add stock; reduce to simmer, cover and continue to cook until all of the ingredients are soft.
- Season with salt and pepper.
Nutrition Facts : @context http, Calories 373, UnsaturatedFat 7 grams, Carbohydrate 66 grams, Fat 9 grams, Fiber 11 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 488 milligrams, Sugar 14 grams
QUINOA, SWEET POTATO AND PEPPERS
This is a riff on a recipe I found in Harley Pasternak's 5 Factor World Diet. Combining sweet potatoes and Quinoa sounded like a great idea to me. Instead of water for the quinoa, use a low salt vegetable stock (I used the water which remained after cooking an artichoke, but it could be anything, although I don't recommend commercial due to the salt thing). The guaram masala has a nice "sweet" taste which works well with the sweet potatoes. You can add in a little more if you like it. If you can't find it, your favorite curry powder will work. Try to get a bell pepper that is a different color than the jalopeno. Adds a visual dimension. Or, perhaps, helps those who don't want any heat to remove the jalopenos. Serves two as a main course. As a side, of course, it will go further.
Provided by Diann is Cooking
Categories Low Protein
Time 50m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Dice the sweet potatoes to 1/2 inch or smaller.
- In foil, lay out the potatoes and shallots, coating them with just a little bit of oil so they moisten properly. Sprinkle on the nutmeg, the ground pepper, and the curry or the garam masala. Roast for approximately 30 minutes.
- Meanwhile, LIGHTLY toast the quinoa for no more than 4 minutes in a little of the oil in the saucepan you will use to cook it, on the stovetop. A moderate/low temp works best, and continually move the quinoa around to prevent burning.
- Add the water/veggie stock (this may splash back) . Add the jalopeno.
- When this comes to a boil, reduce to a simmer and cook for 12-15 minutes at a simmer. It is best to cover, but check to see if you need to add more water.
- As far as the bell pepper goes: I add it 2 minutes before cooking is done, but if you prefer your pepper less au-dente, add it sooner, mix and re-cover.
- When done, if needed, drain the quinoa. Add in the roasted sweet potato/shallot mixture, and serve hot. Or save for a future meal.
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
FIERY RED PEPPER POTATOES
This is a traditional and uniquely-flavored Korean side dish.
Provided by Chicken_Livers_Stink
Categories Side Dish Potato Side Dish Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk the soy sauce and cayenne pepper in a small bowl until the cayenne pepper is dissolved; set aside.
- Heat the vegetable oil in a large skillet over medium-high heat; cook the potatoes in the hot oil until golden brown, about 5 minutes. Stir in the onions, bell pepper, and sesame seeds; cook 1 minute more. Pour the soy sauce mixture over the potatoes; cook and stir until the liquid is completely absorbed, 1 to 2 minutes.
Nutrition Facts : Calories 197.7 calories, Carbohydrate 32.3 g, Fat 6.2 g, Fiber 5 g, Protein 4.6 g, SaturatedFat 1 g, Sodium 352 mg, Sugar 3.4 g
COD WITH POTATOES, PEPPERS AND SAFFRON
The key to this colorful Mediterranean fish dish is braising thick potatoes, peppers and onions in olive oil with a hint of saffron. Cod is then gently simmered in this vegetable stew with a little chicken broth to create a beautiful, hearty one pot meal.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large wide pot over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic and cook, stirring, until softened, about 30 seconds. Add the potatoes and stir to coat. Add the chicken broth, bay leaves, 3/4 teaspoon salt, the saffron and red pepper flakes. Bring to a boil, then reduce the heat to maintain a steady simmer. Cover the pot and cook until the potatoes are mostly tender, 8 to 10 minutes.
- Season the cod with salt, then add to the pot; submerge about halfway in the broth, with the top of the fish exposed. Cover and simmer until the fish is cooked through, 8 to 10 minutes. Carefully remove with a spatula and transfer to shallow bowls.
- Gently stir the lemon juice into the pot; season with salt and more red pepper flakes. Spoon the vegetables and broth over the fish, sprinkle with the parsley and serve with the lemon wedges.
Nutrition Facts : Calories 410, Fat 20 grams, SaturatedFat 3 grams, Cholesterol 61 milligrams, Sodium 602 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 30 grams, Sugar 4 grams
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
ROASTED POTATOES, PEPPERS AND ONIONS WITH ROSEMARY
Make and share this Roasted Potatoes, Peppers and Onions with Rosemary recipe from Food.com.
Provided by Dancer
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees.
- Arrange the potatoes and the red and green peppers alternately in a spoke pattern in a shallow, 12-inch round baking dish.
- Pile the onions in the center.
- Scatter the garlic over the top.
- Drizzle with oil, and sprinkle with rosemary, salt and black pepper.
- Bake in the preheated oven until the vegetables are lightly golden and tender, or about 45 minutes.
- Garnish with fresh rosemary sprigs.
Nutrition Facts : Calories 291.2, Fat 10.6, SaturatedFat 1.5, Sodium 738.5, Carbohydrate 46.9, Fiber 5.7, Sugar 7.2, Protein 4.8
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
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