Friday, August 10, 2012

Skillet Potatoes with Peppers and Onions


Skillet Potatoes with Peppers and Onions recipe by Barefeet In The Kitchen


Purple, red and yellow potatoes, red and green bell peppers and yellow onions are cooked together into a colorful and flavorful dish perfect for breakfast, lunch or dinner. When I saw the variety of potatoes at the market this morning, I couldn't resist the idea of making a multicolored skillet. I love having potatoes with breakfast in the morning. Well, technically, I would love having potatoes with most of my meals.

By taking the time to prep them in advance, I just heat as many as we need when we are ready to eat them. These potatoes are great as a dinner side dish, as a simple lunch or tossed into scrambled eggs for a hearty breakfast.

Skillet Potatoes with Peppers and Onions
(printable recipe)

1 teaspoon olive oil
3 potatoes, I used a purple, red and a yukon gold, diced into 1/4" pieces, about 3 cups total
1 bell pepper, I used 1/2 each red and green, chopped small
1 small yellow onion, chopped small
1/2 teaspoon kosher salt, adjust to taste
1/4 teaspoon freshly ground black pepper, adjust to taste

Heat the oil in a large skillet over medium high heat. Add the onions and potatoes. Stir to coat. Season with salt and pepper and stir again. Spread potatoes across the skillet and let cook for 10 minutes, stirring every few minutes and then spreading the potatoes out again. You want the potatoes to get brown and crispy on the sides.

Add the peppers and stir to combine. Continue cooking, stirring every few minutes for another 5-10 minutes. Taste and season as needed. Serve immediately or cool and refrigerate until ready to serve. To reheat, simply warm them in a skillet over medium heat until hot again. Enjoy!

Skillet Potatoes with Peppers and Onions recipe by Barefeet In The Kitchen


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13 comments:

  1. Looks delicious and if had a second egg, I would have thought it was my plate. Fried taters with onions and peppers is hard to beat and when you add all those colors it's pretty as well.

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  2. It is a thing of colorful beauty for sure!!! It's almost too lovely to eat.... almost :)

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  3. A beautiful classic! I could have lived in the old days with a big hearty breakfast everyday (add meat and another egg) then go and work in the fields or tend the animals. I was born in the wrong century! Have a great weekend Mary :)

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  4. How do you keep your potatoes from sticking to your pan? Every time I try to make potatoes like this, I end up with a lot of burnt potato stuck to the bottom of my pan, despite being generous with my cooking oil. Any suggestions? :)

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    1. Have you tried using a non-stick skillet, Athena? I keep one in the house just for eggs and potatoes. Make sure the oil is good and hot prior to adding the potatoes. Then toss or stir the potatoes around in the oil quickly to coat them. I don't wait more than 2-3 minutes between stirring them either. I know that some people swear by just flipping them over and not doing that more than a couple times, but mine stick when I wait that long. A cast iron works as well, but it needs to be very well seasoned before even trying it. I hope that helps. I hate when that happens!

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    2. I use stainless steel pans. I've been wanting to invest in some cast iron pans, this might be a good reason! :) I'll focus more on tossing the potatoes with the oil to coat them better and see how that turns out. Thanks Mary! :)

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    3. That explains it. I have awesome stainless steel pans that I LOVE, but for frying like this, they just don't work for me either. I'm thinking that if you toss the potatoes in the oil that might help, but a well-seasoned cast iron will work much better. Like I said above, I hang onto my non-stick skillet just for this purpose and for eggs. I know there are downsides, but for now, it works for me.

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  5. When my husband is out I've taken to eating this for dinner!

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  6. I love these potatoes, they look really tasty.

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  7. those Peruvian purple potatoes taste so good--and I love their look.

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  8. They're like colorful Homefries! GREG

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  9. What a colorful hash! And I skipped breakfast this morning, grrrrrrr.

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  10. The addition of purple potatoes just about makes this the perfect breakfast

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