Pan-Fried Potatoes With Mushrooms, Peppers and Onions

Who doesn’t love potatoes? I think potatoes are one of those universal foods that everyone loves. I know I love potatoes and could easily eat them everyday. Potatoes are so versatile and go with everything. And there are so many different ways to cook them too.

When I made my Asian steak Asian Steak, I was looking for side dishes to compliment my steak. We all know steak and potatoes is a well-loved staple, but I wanted something a little different than just regular, plain potatoes. I came across a recipe for potatoes with peppers and mushrooms, but of course I added onions and crisp chilies too, making it even better.

Pan-Fried Potatoes with Red Peppers, Mushrooms and Onions

The key to getting crispy pan-fried potatoes is to par-boil them first for about 7-10 minutes.

3-4 small to medium potatoes, peeled and diced in a medium-large dice

1/2 red bell pepper, diced

1/2 onion, diced

1-1 /2 cups sliced mushrooms

1-2 tsp crisp chilies, optional

1 TBSP garlic

salt & pepper to taste

1 tsp paprika

chopped parsley

olive oil and butter for cooking

Par-boil the potatoes for about 7-10 minutes, then drain. Get a large skillet very hot, then add the oil and butter and saute the onions, peppers, mushrooms, garlic and seasonings for about 3 minutes, or until they begin to soften.

Add the potatoes and the chilies, if using, and continue to cook for an additional 7-10 minutes, stirring frequently.

When the potatoes start to turn golden brown and the edges are crispy, the potatoes are ready. Top them with the chopped parsley and serve alongside your favorite entree. You can enjoy these potatoes any time, for breakfast, lunch or dinner, with just about every dish too. Or you can enjoy them all on their won too.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.