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Skillet Potatoes with Peppers and Onions

From Stones River Market

<p>This recipe is featuring peppers and potatoes that are currently in abundance on the Market. It comes to you from Yummly and BAREfeet in the Kitchen.</p>
Source: Yummly and BAREfeet in the Kitchen ( (Entered by John Erdmann)
Serves: Serves 2-4

1 tsp olive oil
3 potatoes, I used a purple, red and a yukon gold, diced into 1/4" pieces, about 3 cups total
1 bell pepper, I used 1/2 each red and green, chopped small
1 small yellow onion, chopped small
1/2 tsp kosher salt, adjust to taste
1/4 tsp freshly ground black pepper, adjust to taste

Step by Step Instructions
  1. Heat the oil in a large skillet over medium high heat. Add the onions and potatoes. Stir to coat. Season with salt and pepper and stir again. Spread potatoes across the skillet and let cook for 10 minutes, stirring every few minutes and then spreading the potatoes out again. You want the potatoes to get brown and crispy on the sides.
  2. Add the peppers and stir to combine. Continue cooking, stirring every few minutes for another 5-10 minutes. Taste and season as needed. Serve immediately or cool and refrigerate until ready to serve. To reheat, simply warm them in a skillet over medium heat until hot again.
  3. These potatoes are great as a dinner side dish, as a simple lunch or tossed into scrambled eggs for a hearty breakfast.