Stuck in a side dish rut? Inspired by the recent St.Patrick’s holiday, we are presenting a super simple and tasty potato alternative today. There appears to be some dispute over the origins of this dish… and it most likely has nothing to do with anything Irish, but the name suggests otherwise. You have to get your inspiration wherever you can.
Peppers are in abundance in Texas at this time of year. Most supermarkets have them on sale at 3/$1 right now. The red peppers are especially appealing at this price as the cost skyrockets in a few months to closer to $3/1. In fact, when buying for this dish, I bought extras and sliced them up to freeze for future fajitas or grilled sausage.
savour… getting it while the gettin’s good
Before you start:
Our potatoes are pictured here with meatloaf, but this is also a wonderful side for breakfast.
The potato you pick matters.
Keep the potato cubes consistent in size. Too much variance in size will cause uneven cooking times.
- 1/3 cup diced red peppers
- 1/3 cup diced green peppers
- ½ cup diced onion
- 1/3 cup vegetable oil total (will need a tablespoon measure for the method)
- 3 large russet potatoes, peeled and diced (about 5 cups)
- Salt and pepper to taste
- Heat 2 tablespoons of the oil in a large skillet over medium heat.
- Add peppers and onions. Cook 5-8 minutes, stirring occasionally, until vegetables are soft.
- Transfer peppers and onions to a bowl. Set aside.
- Add remaining oil to skillet and turn heat to medium-high. Allow the oil to heat up.
- Add potatoes to hot oil and cook until tender on the inside and crispy on the outside (about 20 min).
- Add peppers and onions back to skillet. Season accordingly with salt and pepper. Toss lightly.
- Serve warm.