letcho
(1 RATING)
i came up with this years ago, when my kids were little, and had appetites that were huge! on passover, when there were so many things we couldn't eat, they LOVED this - to the point where they'd ask for it during the year, as well.
No Image
prep time
45 Min
cook time
45 Min
method
---
yield
4-6 serving(s)
Ingredients
- 1/4 cup oil (i use evoo, adding to it if necessary)
- 3 large russet potatoes, peeled and sliced
- 1 large onion, peeled and sliced, thinly
- 2 large bell peppers, seeded and diced
- 3 - plum tomatoes
- - salt - to taste
- - pepper - to taste
How To Make letcho
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Step 1in a large soup pot, heat the oil (NOT too high)...when hot, add the onions, and sweat them until translucent and golden
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Step 2pushing the onions to one side, add the potatoes, evenly, to the pan, and saute until golden, turning them to the other side
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Step 3when that side is golden brown, add the peppers to the pot, stirring and turning them to the bottom of the pot
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Step 4when peppers are getting soft, add the tomatoes, and stir until they are soft, and the liquid is cooked off
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Step 5turn onto serving plate and add salt and pepper, to taste.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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