Pepper and Potato Home Fries

By Hklbrries

For a spicy version, add chopped seeded jalapeno chiles, to taste.

Ingredients

• 5 medium red potatoes (about 1 1/2 pounds)
• 3 medium red peppers
• 2 medium yellow peppers
• 2 medium green peppers
• 1 large onion
• Olive or salad oil
• Salt
• 1/2 teaspoon coarsely ground black pepper

Preparation

Step 1

About 45 minutes before serving: Slice each potato lengthwise into 6 wedges. Slice red, yellow, and green peppers into 1/2-inch-wide slices. Dice onion.

In nonstick 12-inch skillet over medium heat, put in 2 tablespoons hot olive or salad oil, cook potatoes, onion, and 1/2 teaspoon salt until potatoes and onion are golden brown and tender, turning potato wedges occasionally, about 20 minutes.

Meanwhile, in another 12-inch skillet or 5-quart Dutch oven over medium-high heat, stir in 2 tablespoons hot olive or salad oil, cooked red, yellow, and green peppers, black pepper, and 1/2 teaspoon salt until peppers are golden brown and tender, stirring occasionally.

Stir potato mixture into pepper mixture; spoon onto platter.

Nutrition Information:
Per serving
150 calories
7 g fat
275 mg sodium