4 russet potatoes
1 bell pepper
2 yellow onions
2 tablespoons vegetable oil
Put the potatoes into a pot of water that has been seasoned with salt. Allow to cook on high heat for 15 minutes.
Finely chop the peppers and thinnly slice the onions. Saute in a large skillet with 1 tablespoon of oil. Cook until soft. Should take as long as it takes for the potatoes to cook.
Once the potatoes are finished cooking, take them out of the water and slice into thin pieces or make small dices. Put another tablespoon of oil with the vegetables and toss in all of the potatoes. Toss with a little salt and pepper. Press down so that everything is in an even layer in the pan. Allow to brown for 5-7 minutes. Then flip over small sections of the potatoes and cook for 5 minutes on the other side. Serve and enjoy!
*Justine's Tip*- Save leftover potatoes and mix with lightly beaten eggs. Brown everything in a skillet until the eggs are fully cooked!
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