Ingredients18 m servings 141 cals
- Heat oil in a large skillet over medium-high heat. Cook onions and peppers 7-8 minutes or until they begin to richly brown on edges, stirring occasionally.
- Stir in the potatoes and corn, cook 3 minutes to heat through. Remove from heat, cover and let stand 3 minutes to absorb flavors. Stir before serving. Salt and pepper to taste, if desired.
- For additional flavor: Use poblano chili peppers instead of the bell peppers. This will raise the heat level slightly.
Per Serving: 141 calories; 3.5 g fat; 23.5 g carbohydrates; 3.2 g protein; 0 mg cholesterol; 286 mg sodium. Full nutrition
ReviewsRead all reviews 3
I've been making this potato dish for quite some time and we really enjoy it. What's nice is that you can add or subtract vegetable as you like. I've made this recipe as stated and I also love...
Great meal for dinner/breakfast. This definitely was not a quick meal however it probably took me around an hour to make the whole thing. This feed around 4 people. I added uncooked, diced toma...