Ingredients
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1 1/2 tablespoons unsalted butter
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1 1/2 tablespoons olive oil
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1 large yellow onion, finely chopped
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1/2 small red bell pepper, seeded,deribbed and finely diced
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2 lbs small white potatoes or 2 lbs red potatoes, peeled and cut into 1/2 inch cubes
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2 tablespoons finely chopped fresh parsley
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1/2 small green bell pepper, seeded,deribbed and finely diced
Instructions
- In a large frying pan over medium-high heat, melt 1/2 tablespoon of the butter with 1/2 tablespoon of the olive oil.
- Add the onion and saute, stirring occasionally, until golden brown and just beginning to caramelize, 5-7 minutes.
- Do not allow the onion to scorch.
- Add the red and green peppers and saute until beginning to soften, 3-5 minutes longer.
- Transfer to a serving bowl and set aside.
- Add 1/2 tablespoon each of the remaining butter and olive oil to the same pan.
- Add half of the cubed potatoes and cook, turning to brown all sides, 5-7 minutes.
- If the potatoes are too dry, add a little more butter or oil.
- Transfer the browned potatoes to the bowl holding the pepper mixture.
- Repeat with the remaining butter, olive oil and potatoes.
- Return the mixture to the pan.
- Raise the heat to high so that it quickly warms through.
- Remove from the heat and season to taste with salt and pepper.
- Add the parsley and stir to combine.
- Return to the serving bowl and serve immediately.