Real Recipes From Real Home Cooks ®


★★★★★ 1
a recipe by
Cathryn Rauh
brooklyn, NY

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
serves 4-6
prep time 45 Min
cook time 45 Min

Ingredients For letcho

  • 1/4 c
    oil (i use evoo, adding to it if necessary)
  • 3 lg
    russet potatoes, peeled and sliced
  • 1 lg
    onion, peeled and sliced, thinly
  • 2 lg
    bell peppers, seeded and diced
  • 3
    plum tomatoes
  • salt - to taste
  • pepper - to taste

How To Make letcho

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