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Sunday, November 22, 2015

Cheddary Skillet Potatoes and Peppers

Course Side Dishes
Prep. Time 15 mins
Cooking Time 22 mins
Yields 6 servings

1 1/2 lbs (750 g) new potatoes, cut into 1/2-inch (12 mm) cubes
1/4 cup (57 g) butter
1 large onion, coarsely chopped
1 large green pepper, cut into 1/2-inch (12 mm) pieces
1 large red pepper, cut into 1/2-inch (12 mm) pieces
1 1/2 cups (168 g) shredded Canadian Cheddar cheese

Cook potato cubes in boiling water for 5 minutes. Drain well.

Melt butter in large non-stick frying pan. Add potatoes and onion to pan and cook over medium-high heat, stirring frequently until potatoes start to turn golden (about 5 minutes). Add peppers to pan and continue cooking and stirring until peppers are almost tender (about 5 minutes). Increase heat to high and cook, stirring constantly until potatoes are well browned. Add salt and pepper to taste.

Fold in 1 cup (250 mL) of Canadian Cheddar cheese into the potato mixture and spoon into serving bowl.

Top with remaining Canadian Cheddar cheese, cover and let stand 2 minutes or until cheese is melted. Serve immediately.

Do-ahead tip: Slice all the vegetables and pre-cook the potatoes up to 8 hours before using.

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