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Anthony's Home Fries

  • Servings: 4

A former colleague, the late Anthony Delgado, gave Marcia Kiesel this delicious recipe.

slideshow Delicious, Quick Side Dishes

KEY: Spring, Winter, Fast - Column, American, Side Dishes, Fast, Healthy, Vegetarian, Breakfast, Brunch, Dinner

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Ingredients

  • 4 large Idaho potatoes, peeled and quartered
  • 2 tablespoons unsalted butter
  • 1 tablespoon vegetable oil
  • 1 medium onion, coarsely chopped
  • 1/2 medium red bell pepper, coarsely chopped
  • 1/2 medium green bell pepper, coarsely chopped
  • Salt and freshly ground black pepper
  • Hot pepper sauce, for serving

How to make this recipe

  1. Bring a large saucepan of salted water to a boil. Add the potatoes and cook until just tender, about 15 minutes. Drain and coarsely chop the potatoes.
  2. In a large heavy skillet, preferably cast iron, melt 1 tablespoon of the butter in the vegetable oil. Add the onion and red and green peppers and cook over moderately high heat, stirring, until wilted, about 4 minutes. Mix in the potatoes and press into an even layer in the skillet. Cook over moderate heat until browned and crusty on the bottom, about 5 minutes. Season with salt and pepper. Turn the potatoes, adding the remaining 1 tablespoon butter to the skillet as you turn, and cook until well browned, about 5 more minutes. Season with salt and pepper and serve with hot sauce.
Contributed By Published March 1996

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