A former colleague, the late Anthony Delgado, gave me this delicious recipe.
- 4 large Idaho potatoes, peeled and quartered
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 1 medium onion, coarsely chopped
- 1/2 medium red bell pepper, coarsely chopped
- 1/2 medium green bell pepper, coarsely chopped
- Salt and freshly ground black pepper
- Hot-pepper sauce, for serving
Bring a large saucepan of salted water to a boil. Add the potatoes and cook until just
tender, about 15 minutes. Drain and coarsely chop the potatoes.
In a large heavy skillet, preferably cast iron, melt 1 tablespoon of the butter in the vegetable oil. Add the onion and red and green peppers and cook over moderately high heat, stirring,
until wilted, about 4 minutes. Mix in the potatoes and press into an even layer in the skillet.
Cook over moderate heat until browned and crusty on the bottom, about 5 minutes. Season with salt and pepper. Turn the potatoes, adding the remaining 1 tablespoon butter to the skillet as you turn, and cook until well browned, about 5 more minutes. Season with salt and pepper and serve with hot sauce.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
245 calories; 9g total fat; 16mg cholesterol; 13mg sodium; 38g carbohydrates; 4g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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