Letcho Recipe

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Cathryn Rauh


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.

★★★★★ 1 vote
45 Min
45 Min


1/4 c
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
plum tomatoes
salt - to taste
pepper - to taste


1in a large soup pot, heat the oil (NOT too high)...when hot, add the onions, and sweat them until translucent and golden
2pushing the onions to one side, add the potatoes, evenly, to the pan, and saute until golden, turning them to the other side
3when that side is golden brown, add the peppers to the pot, stirring and turning them to the bottom of the pot
4when peppers are getting soft, add the tomatoes, and stir until they are soft, and the liquid is cooked off
5turn onto serving plate and add salt and pepper, to taste.

About this Recipe

Course/Dish: Vegetables, Potatoes
Dietary Needs: Vegetarian
Other Tags: For Kids, Healthy