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.
prep time45 Min
cook time45 Min
oil (i use evoo, adding to it if necessary)
russet potatoes, peeled and sliced
onion, peeled and sliced, thinly
bell peppers, seeded and diced
salt - to taste
pepper - to taste
How To Make
in a large soup pot, heat the oil (NOT too high)...when hot, add the onions, and sweat them until translucent and golden
pushing the onions to one side, add the potatoes, evenly, to the pan, and saute until golden, turning them to the other side
when that side is golden brown, add the peppers to the pot, stirring and turning them to the bottom of the pot
when peppers are getting soft, add the tomatoes, and stir until they are soft, and the liquid is cooked off
turn onto serving plate and add salt and pepper, to taste.
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