Reviewed: Oct. 15, 2009

Great recipe! Reminded me of restaurant potatoes! I used about half the oil since my pan was nonstick and it wasn't greasy at all. I don't like my potatoes quite so blackened so I cooked the potatoes in the microwave for about 6-7 minutes while I fried the onions and peppers.

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Reviewer:

jrag

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Reviewed: May 4, 2009

This is sooooo good, I have made it twice now and it is liked so well there is never any leftovers! Thanks so much!

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Reviewer:

Lindsay

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

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Reviewed: Mar. 3, 2009

I gave this recipe 5 stars and I'm not really sure what the problem was with the other reviews. I have struggled to make a good diner style potato and pepper dish and this is it. I used a well seasoned cast iron skillet and the potatoes came out perfectly. The peppers are tender and the onions are golden. It's fabulous. Flavor is great and it reminds me of my father-in-law's potatoes. He worked as a cook and makes the BEST breakfasts. Thanks so much for this recipe!

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rebecca

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Reviewed: May 25, 2005

This was a quick and easy recipe. It was very tasty, but I found it to be fairly oily, not that olive oil isn't good for one anyway. I might quibble with the sliced potatoes; they seemed too big; maybe half-moons or even cubed potatoes would be better.

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Reviewer:

SPOOTY

Cooking Level: Intermediate

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Reviewed: Apr. 4, 2001

The red peppers do add a full, juicy taste to the recipe, but achieving an attractive and delectable goldness in the potatoes requires a magnificent skillet. We had it with a garden salad and French bread to some acclaim.

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5 users found this review helpful