Sauteed Potatoes With Sweet Red Peppers Recipes

POTATOES AND PEPPERS

Steps:

• 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.

SAUTEED POTATOES WITH SWEET RED PEPPER

Steps:

• Peel the potatoes, and cut them into 1/4-inch cubes. As the cubes are cut, drop them into cold water.
• Cut away and discard the pepper core and the veins and seeds. Cut the pepper into 1/4-inch cubes.
• Drain the potatoes, and add them to a small saucepan with enough water to cover and salt to taste. Bring to a boil, and simmer for 1 minute. Drain well.
• Heat the oil in a large nonstick skillet, and add the potatoes. Cook, stirring and shaking the pan as necessary, for 5 minutes over medium heat.
• Add the onions, red pepper and salt and pepper to taste. Cook, stirring and tossing, for about 4 minutes or until the potatoes are tender and browned.
• Drain the oil, add the butter, and cook, tossing, for 1 minute. Sprinkle with the parsley, and serve immediately.

SAUTEED POTATOES WITH SWEET RED PEPPERS

Steps:

• Cut the potatoes into 1 1/4-inch cubes. Drop them in cold water to prevent discoloration.
• Core and remove the seeds and the veins of the sweet peppers. Cut them into 1/4-inch cubes.
• Drain the potatoes and add them to a saucepan with water to cover and salt. Bring to a boil and simmer for 1 1/2 minutes. Drain.
• Heat the oil in a large, nonstick skillet. Add the potatoes, and cook over medium-high heat, shaking the skillet and stirring occasionally so that the potatoes cook evenly. Cook for about 5 minutes until they begin to brown.
• Add the red peppers, onions, salt and pepper. Cook over medium-high heat for about 5 minutes, shaking the skillet until the potatoes are nicely browned.
• Drain the potatoes into a colander. Return them to the skillet and add the butter. Cook for a few minutes, shaking and tossing the skillet. Sprinkle with parsley and serve immediately.

SAUTEED POTATOES

Steps:

• Peel potatoes, and place them in cold water to inhibit discoloration. Remove, and cut into 3/4-inch cubes.
• Heat half the oil in a large saute pan over medium heat. Pat potatoes dry; add half to pan. Season with salt and pepper. Cook, tossing frequently, until potatoes are golden, 12 to 15 minutes. Add half the butter; as it melts, toss to coat potatoes.
• Transfer to a serving plate; keep in a warm place while you repeat with remaining oil, potatoes, and butter. Toss potatoes with chives. Serve immediately.

SAUTEED SWEET POTATOES AND SPINACH

Steps:

• Heat olive oil in a large nonstick skillet over medium heat. Cut sweet potatoes into cubes; cook, stirring, until starting to soften, 8 to 10 minutes.
• Add curry powder. Cook 1 minute. Add water and chopped red onion. Cook, stirring, until water evaporates and potatoes are tender and browned, about 10 minutes. Transfer to a bowl.
• In the same skillet, cook spinach in 2 batches, adding second batch when first wilts, 2 minutes. Drain; add to potatoes.
• Stir in balsamic vinegar; season with coarse salt and ground pepper.

SWEET POTATOES WITH SAUSAGE AND PEPPERS

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, 12 to 15 minutes. Drain and set aside.
• Heat oil in a large skillet over medium heat. Crumble sausage into skillet and cook, stirring frequently, until browned and no longer pink, about 7 minutes. Remove sausage with slotted spoon and drain on paper towels.
• Pour off all but 1 tablespoon oil from the skillet. Heat oil over medium heat and add bell peppers, onion and garlic and cook until softened, about 7 minutes.
• Add to the skillet the potatoes, sausage, salsa and cumin. Stir and cook about 5 minutes to heat through and blend flavors. Season with salt and pepper.

SWEET PEPPER SKILLET

Steps:

• In a large skillet, heat oil over medium-high heat; saute peppers and onion until crisp-tender, 4-6 minutes. Add garlic, salt and pepper; cook and stir 1 minute.

SAUTEED SWEET POTATOES

Steps:

• Wash and medium dice potatoes.
• Heat oil and butter together over med-high heat in a stanless steel or cast iron skillet with cover. (Will not work in a non-stick pan.).
• Add potatoes, salt and sugar and stir until potatoes are coated.
• Spread out into one layer. Allow to cook and brown WITHOUT touching for 4-5 minutes.
• Stir, flipping potatoes over. Lower heat to medium. (If using an electric range, turn heat off.) Cook another 3-4 minutes.
• Remove from heat and cover skillet. Let stand another 5 minutes.
• Now all that is left is to --.
• EAT!

ITALIAN POTATO CASSEROLE WITH SWEET PEPPERS

Steps:

• After cooking the potatoes let them stand for 5 minutes before slicing.
• Place the sliced potatoes in a 9" quiche dish or other oven proof dish.
• Saute the onions& Mushrooms until just soft.
• Beat together the eggs, cream,salt& pepper.
• Cover the potatoes with the peppers, mushrooms, onion and half the bacon.
• Pour in the beaten egg mixture.
• Cover with foil and bake at 350F degrees for apprx 35 minutes.
• Uncover add the rest of the bacon.
• Return to oven uncovered for about 10 minutes or until you can insert a knife and it comes out clean.
• Watch your bacon doesn't get too brown, if it starts to, loosely place foil over top.
• Casserole should be a nice golden color.

CHEESY POTATOES 'N' PEPPERS

Steps:

• In a large skillet, saute onion in butter until tender. Whisk in flour, salt and pepper until blended. Gradually add milk. Bring to a boil over medium heat. Cook and stir for 2 minutes or until sauce is thickened. Remove from the heat. Stir in cheese until smooth., Place half of the potatoes in two greased 11x7-in. baking dishes. Pour half of sauce over potatoes. Top with half to two-thirds of peppers and remaining potatoes. Pour remaining sauce over potatoes. Sprinkle with remaining peppers., Cover and bake at 350° for 1-1/4 hours. Uncover; bake 10-15 minutes longer or until potatoes are tender and sauce is thickened.