Rose Mary Mogan


I made these delicious potatoes with sale items I purchased on my last visit @ the GROC store. They were really amazing in taste & flavor. My husband especially loved them with the thick Pork Chops I Broiled.

I got the celery for 79 cents, & that started the idea for the potatoes, then adding mini sweet Peppers & the green Bell peppers with the onions, & ROASTED Sweet Peppers gave them the boost they needed.

Celery Onions & Peppers are the main ingredients in many Southern dishes so why not potatoes, this is one I will be making more often. Give it a try I am sure you will enjoy them too


★★★★★ 1 vote

8 or less depending on portion size
25 Min
25 Min
Stove Top


  • 6-8 medium
    russet potatoes, peeled-washed & cubed or potatoes of choice
  • 1 large
    green bell pepper, chopped
  • 6-8 medium
    mini sweet red peppers, chopped
  • 1 jar(s)
    8.3 oz. roasted red sweet peppers, chopped
  • 2 large
    onions, chopped
  • 5 stalk(s)
    celery, washed & chopped
  • 1/2-3/4 c
    real bacon bits (i used hormel) or crumbled bacon slices
  • 1 large
    mini sweet pepper, for garnish & green onion tops for garnish (optional)
  • 2 tsp
    steak seasoning (like montreal)
  • 1 1/2 tsp
    granulated garlic or more if desired (not garlic salt)
  • 2-3 Tbsp
    olive, coconut or canola oil



  1. Wash peel and cube potatoes & set aside. Then assemble the other ingredients.
  2. Chop the celery, onions green peppers & mini red peppers.
  3. I had about 8 cups, you may use less for a smaller amounts. We love potatoes and had enough for left overs for the next day.
  4. Cut up the roasted red pepper into desired size pieces.
  5. Heat olive, coconut or canola oil in a large skillet till hot. I used a 16 inch size skillet. Then add in the potatoes and chopped and roasted veggies. Stir to coat veggies in oil and allow to cook over medium high heat. Add the steak seasoning and garlic powder, and stir to blend.
  6. Allow potato mixture to cook until potatoes are almost tender, about 15-20 minutes, then sprinkle the bacon bits over the top, stir to blend. Continue to cook until veggies are soft and tender. You may want to opt and sprinkle top of potatoes with shredded cheddar Cheese while potatoes are hot if desired. Cover with a lid and allow cheese to melt if you decide to do so.
  7. Serve and enjoy.

Printable Recipe Card


Course/Dish: Other Breakfast Potatoes
Main Ingredient: Potatoes
Regional Style: Southern

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