This classic East coast breakfast potato is even quicker and easier in our recipe using Dried Organic Red & Green Bell Peppers. The water hydrates and plumps up the peppers while par cooking the potatoes so the whole dish is ready in about 15 minutes.
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients
Serves 4
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2 Large Baking Potaoes
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1/4 Cup Organic Red & Green Bell Peppers
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1/2 Cup Water
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2 Tablespoons Butter, divided
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1 Teaspoon Neutral Cooking Oil
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1 Small Onion, diced
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1 Teaspoon Sea Salt
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1/2 Teaspoon Ground Black Pepper
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Fresh Chopped Parsley
Directions
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Peel the potatoes and dice 1/4” size.
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Place the potatoes into a large skillet with the organic red & green bell peppers and water. Bring the water to a boil, add the oil and 1 tablespoon of butter then simmer until the water is gone. Turn the heat to medium and add the onions.
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Fry the vegetables until brown, crisp edges begin. Use a wooden spoon or spatula to scrape the pan. When the potatoes are tender season with salt and pepper and add the remaining butter. Turn the heat to high and get a good crisp bottom to the potatoes before removing from the pan.
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Garnish with fresh chopped parsley.