This isn’t just great in January, it’s great anytime, and can be served at breakfast, lunch or dinner.
This is incredibly versatile. I love these along side eggs prepared any style, and sausage. I love them with a burger, grilled chicken, steak. They reheat beautifully too, so if you have leftovers from dinner, throw them in the same pan as the eggs in the morning.
1.5 lbs potatoes*, peeled and rough cut into bite size pieces
2 T oil – use what you have, in my case it was sunflower oil
1 T butter
1 red pepper, small diced
1 small onion, or half a large onion (yellow or white), peeled, small diced
2 gloves of garlic, minced
1 tsp paprika
In a large pot, cover the potatoes with water and big pinch of salt and bring to a boil. Boil for 5-7 minutes, until fork tender, but not mush. Drain the potatoes and set aside.
In a large skillet, over medium high heat, bring the heat the butter and oil together. Add the pepper and onion, along with salt and pepper. Start with a teaspoon of salt and half teaspoon of pepper. Sauté the peppers and onions for three to five minutes stirring occasionally, so not to burn. You are just softening them. Add the garlic and stir. After thirty seconds, add the potatoes, and paprika to the pan, and mix it all together. Taste to see if you need to add more salt and/or pepper.
*For the potatoes, you can use any kind you like, I prefer baby red bliss because they don’t need to be peeled and they can be easily cut until eighths in no time flat. The potatoes can be cooked ahead of time, and kept in the fridge upt o three days before using.
**I like to use a more smokey paprika like Spanish pimenton.