1 Red bell pepper, chopped into small dice
1/2 Yellow onion, thinly sliced
Kosher salt and freshly grated black pepper
NOTE: My dad didn’t cook often but when he did, the food was great. We always got something different…something mom never made. His famous home fries were one of those items. My dad had worked as a short order cook in a diner in NYC when he was young and these potatoes were a product of his years on the “line”. Mind you, as a kid I had no idea what a short order cook was or for that matter, what “line” he was talking about. BUT it sounded like fun…must have stuck with me. LOL
As you can tell, there isn’t anything special here except he insisted those potatoes had to be cooked the night before and chilled. So, that is exactly what I do…don’t argue with your father! You also had to use a good deal of paprika not only for taste but because it helped “brown” the potatoes. He’d make these on this flat pancake pan (griddle?) that we had in the house. It covered two burners and was completely flat. He said it was like the griddle at the diner. Full disclosure, I don’t have one of those so I just use a cast iron skillet. I find that gets the potatoes nice and crusty on the bottom…just the way my dad liked ’em.
They were usually served with breakfast but they’d be great with a steak too. If you’d like to see our families Easter Breakfast menu (same one every year), check that our here. Enjoy!