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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 3 |
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Adapted from Kristen Swensson's Cheap, Healthy, Good column at Serious Eats /r9v7s2 Ingredients:
3 yukon gold potatoes, cut into 3/4-inch cubes |
1/2 green bell pepper |
1/2 medium onion |
1 1/2 tablespoons unsalted butter, divided |
3/4 teaspoon steak seasoning or 3/4 teaspoon grill seasoning |
2 -3 dashes paprika |
salt, to taste |
ground black pepper, to taste |
Directions:
1. In an appropriate dish covered tightly with plastic wrap, microwave potatoes on high 4-7 minutes, shaking once halfway through. Potatoes should be cooked but not mushy. Cool and refrigerate.
2. Meanwhile, thinly slice onion into half-rings. Thinly slice pepper, then cut strips in half.
3. Melt 1/2 tbsp butter in a non-stick or cast iron skillet over medium heat. Add onions and peppers and saute 1 minute. Cover pan tightly and cook 6-8 minutes, stirring occasionally. Transfer vegetables to a bowl.
4. Turn heat up to medium-high. Add remaining butter. When melted, add potatoes and steak seasoning. Cook 10 minutes, stirring 3 or 4 times. When potatoes have a nice brown crust, add onions and peppers and cook until hot. Add salt and pepper to taste.
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