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Full Online Book HomeLearning KitchenBreakfastandbrunches - Vegetable Cottage Potatoes
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Breakfastandbrunches - Vegetable Cottage Potatoes Post by :HmongWarrior Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2663

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Breakfastandbrunches - Vegetable Cottage Potatoes

2 pounds unpeeled Idaho potatoes, cut in 3/4 inch cubes
1/2 cup chopped onion
1 tablespoon butter
1 cup chopped bell peppers, green, red, or yellow
1 teaspoon paprika
1 teaspoon seasoned salt (such as Lawry's)
1/2 teaspoon coarsely ground black pepper
Tabasco sauce, to taste
3/4 cup Monterey jack cheese, optional
3/4 cup grated cheddar cheese, optional


Boil potatoes until soft. Preheat oven to 350 degrees F.

In a large heavy skillet saute onions in butter until translucent (do not brown). Add bell pepper and saute until soft.

Transfer to a bowl and mix with cooked potatoes, paprika, salt, pepper, and several drops of Tabasco. Put mixture in a greased 8 x 11-inch ovenproof dish and bake until potatoes begin to brown, about 20 minutes.

Sprinkle with cheese and return to oven briefly, until cheese melts.

Source: "Avalon Diner, Houston, Tx"
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