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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Bell pepper and shallots jazz up this breakfast standby. From CHOW, By Francine Maroukian I haven't tried this recipe. Ingredients:
4 large unpeeled idaho potatoes (about 10 ounces each), well scrubbed |
4 tablespoons unsalted butter (1/2 stick) |
2 tablespoons olive oil |
1 green bell pepper, seeds and membranes removed, finely chopped (about 3/4 cup) |
2 shallots, peeled and minced |
3 tablespoons minced italian parsley |
Directions:
1. Heat oven to 375°F.
2. Halve potatoes lengthwise and place them, cut side up, directly on the oven rack. Roast until the entire cut surface of the potatoes has a golden-brown crust and the tip of a paring knife easily pierces the underside, about 45 minutes. Let potatoes cool until they are easy to handle, then cut them into large dice; you should have about 8 cups.
3. Melt butter with oil in a heavy sauté pan over medium-high heat. When mixture foams, add bell pepper and shallots. Continue cooking until vegetables are softened and edges are beginning to color, about 3 minutes.
4. Add potatoes, tossing to coat, and cook until heated through, about 6 to 8 minutes. Turn them only once or twice so that they have a chance to get crisp. Liberally season potatoes with salt and pepper, and toss with parsley.
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