Potatoes and Peppers

Potatoes and Peppers

40
littlehemmy 1

"This dish is a classic: Easy, filling, and very tasty! I served it as a side with grilled shrimp and corn on the cob and it was a huge hit. Would also be good at breakfast instead of hash browns."
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Ingredients

30 m servings 389 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 389 kcal
  • 19%
  • Fat:
  • 18.4 g
  • 28%
  • Carbs:
  • 53.5g
  • 17%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 14 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat oil in a large frying pan over medium-high heat. Fry the potatoes for 5 minutes, then add the peppers and onions. Season with salt and pepper. Cook for at least 15 minutes, turning potatoes frequently, or until potatoes start to look mushy.

Reviews

40
  1. 51 Ratings

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Most helpful positive review

What, no garlic, no herbs, no spices, you say? Yep, none of the above, and delicious all on its own, with just a little salt and pepper (and a mix of olive oil and bacon grease, not measured, j...

Most helpful critical review

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 F...

What, no garlic, no herbs, no spices, you say? Yep, none of the above, and delicious all on its own, with just a little salt and pepper (and a mix of olive oil and bacon grease, not measured, j...

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 po...

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...

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...

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, garl...

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 F...

Growing up, this was a staple in our house, and still is today! Sometimes we add some crushed pepper flakes or mix in some hot banana peppers in w/ the red/green peppers for a bit of a kick. Sim...

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 thi...

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!