Reviewed: Mar. 2, 2012

Grew up eating these....red and green peppers, potatoes and onions....ahhh...so delicious....not really healthy but wonderful flavors. Great served on the side of a grilled steak. Still make this every once in a while and my family loves it.

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Reviewer:

SLJ6

Cooking Level: Expert

Reviewed: Feb. 21, 2012

We really liked this recipe. Served these potatoes with the Aussie Omelet from this site. Perfect match. Thanks for posting.

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Reviewer:

pelicangal

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Cooking Level: Expert

Living In: Brookings, Oregon, USA

Reviewed: Jun. 25, 2011

This was a really great dish! I added some turkey kielbasa to the mix to make it more of a main dish and the added flavor was wonderful. I cut down on the oil & did a mixture of rosemary, garlic, and hot pepper infused oils which I sauted the potatoes, onions & some fresh thyme in for about 10 mins. I then added a 1/2 c. of chicken stock & put the lid on to allow them to soften up. In a grill pan I roasted the sliced peppers to give them a nice grilled flavor then added them to the potatoes & onions. I seasoned the dish with adobo, garlic salt, and white pepper to taste. On the grill pan I sauted turkey kielbasa and added it to the veggie mix once it was done. I let all of the ingredients cook for about 5-10 mins more to combine the flavors and it came out awesome! We will be having this again for sure.

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Reviewer:

cdgo77

Reviewed: Sep. 21, 2010

added garlic could be used for breakfast too

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Reviewer:

TML0701

Cooking Level: Expert

Living In: Rochester, New York, USA

Reviewed: Feb. 7, 2010

Very good, though I used considerably less oil than was recommended; just enough to get the pan oiled up instead of a full third cup. VERY tasty!

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Reviewer:

jazzminarino

Cooking Level: Expert

Home Town: Atlantic Beach, Florida, USA

Living In: Catonsville, Maryland, USA

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:

Julie

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

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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Reviewer:

rebecca

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

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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8 users found this review helpful