Skillet Potatoes with Savory Sweet Peppers
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This delicious vegetable casserole of fried potatoes, onions and peppers is perfect to serve at your next summer barbecue. If you like steak, see the Grilled Steak with Herb-Butter Sauce or, if you prefer ribs, try the Beef Ribs with Texas-Style Barbecue Sauce. Serve lots of fresh corn on the cob and expect people to keep coming back for more!
INGREDIENTS
SKILLET POTATOES
1/2 cup butter
6 medium-sized onions, peeled and sliced, about 3 cups
3-pounds medium-sized all-purpose potatoes, peeled and thinly sliced, about 8 cups
1 teaspoon salt
1/2 teaspoon pepperSAVORY SWEET POTATOES
2 red peppers, about 2/3 pound
2 green peppers, about 2/3 pound
2 tablespoons olive or vegetable oil
1 tablespoon wine vinegar
1/2 teaspoon salt
1/2 teaspoon dried oregano leaves
1/8 teaspoon pepperPREPARE SKILLET POTATOES - Put 2 tablespoons butter in a 12-inch skillet. Heat over moderately high heat until butter is melted and is very hot. Add onions and cook, stirring with a wooden spoon, until onions are tender, about 5 minutes.
Remove onions from skillet; set aside. Add half of remaining butter to skillet and heat until melted. Add half of potatoes; sauté, stirring occasionally, until nicely browned, about 15 minutes. Remove cooked potatoes. Repeat with remaining butter and potatoes.
Return all potatoes and cooked onions to skillet; sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Cover skillet and cook over low heat for 15 minutes, stirring occasionally, until potatoes are tender. Transfer to a shallow baking dish, about 2-1/2 quart; set aside.
PREPARE SAVORY SWEET PEPPERS - Wash red and green peppers under cold running water; cut each in half lengthwise; remove and discard cores, seeds and tough inside ribs. Cut each pepper half into fourths lengthwise. Heat oven to 350 degrees.
Put oil in a 12-inch skillet and heat over medium heat. Add peppers and cook, stirring occasionally, until peppers are tender, about 15 minutes. Stir in vinegar, 1/2 teaspoon salt, 1/2 teaspoon oregano leaves and 1/8 teaspoon pepper.
Arrange peppers decoratively over potatoes in the casserole. Cover tightly with aluminum foil and place in the oven to bake for 20 minutes or until heated through. Remove from oven and serve immediately.
Makes 6 to 8 servings