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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This dish was invented NY in the early 20th century. Many variations exist and it can be served as a main course for breakfast, or as a side anytime. Photo shows potatoes with vegi patties and strips. Ingredients:
1 large yellow onion, finely chopped |
1/2 small red bell pepper diced (fresh, frozen or canned) |
1/2 small green bell pepper diced (fresh, frozen or canned) |
2 lb small white or red potatoes, peeled and cut into 1/2-inch cubes or 1/2 bag frozen prepared diced potatoes or hashbrowns |
3t butter or vegtable oil |
salt and pepper to taste (optinal) |
bac'n bits to taste (optinal) |
1c shredded cheese, chedder or mexican blend work best |
1/4c water |
Directions:
1. Put oil or butter in skillet or on a griddle and heat to medium-high heat (about 350F on electric skillet).
2. Saute onion and pepper for 2-5 minutes until they start to turn soft. Add potatoes and salt and pepper. Cook potato mixture stiring every 2 minutes until potatoes are soft and golden brown.
3. When potatoes are done sprinkle bac'n bits onto potatoes and then cover with cheese. Use water on the hot pan to create steam and melt the cheese.
4. Serve hot with a side of vegi patties or sausage.
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