Potatoes with Peppers and Onions
This side dish is delicious, satisfying and easy to make. It's also a great camping dish since you can do all the prep at home. This goes especially great with grilled trout. It can also be served as a meal, just add some protein (ham is good) and cheese at the end. It's also a VERY good breakfast dish paired with eggs.Servings: 2 servings
Ingredients
- 2 large russet potatoes unpeeled, cut into 1" pieces
- 1 large bell pepper red or green, cut into 1" pieces
- 1 large yellow onion cut into 1" pieces
- olive oil about 3 TB or so
- 1 tsp HF Secret Ingredient or to taste
Instructions
- [Optional] Cook potatoes in salted boiling water for about 2 minutes. This will remove some of the sticky starch that would otherwise make the potatoes stick to your skillet. It also speeds up the cooking process. This step can be skipped, but just know the potatoes will stick more to the skillet. Drain and rinse potatoes.
- Heat olive oil in a skillet, then add peppers, onion and potatoes. Sprinkle liberally with Herban Farmer's Secret Ingredient and sauté until the vegetables are soft and browning nicely, about 20-25 minutes if you've parboiled the potatoes, about 30 minutes if not. You can add about 1/4 c of water and cover at this point to deglaze the pan.
- If adding ham or cheese, that can be done at the end. Serve hot and enjoy!