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| image from evernewrecipes.com |
1/2 c green pepper &/or sweet red pepper (optional)
4 medium red potatoes cubed
3 T cooking oil (I use EVOO)
1/4 c beef broth
1/2 t Worcestershire
1 t salt
Saute onion and peppers & potatoes in oil over med heat for 4 minutes. Combine broth, W sauce & salt and pour over veggies. Cover & cook for 10 min or until potatoes are tender, stirring occasionally. Uncover and cook till liquid is absorbed about 3 minutes. Yield 4 servings.
I love this recipe because I don't have to peel the potatoes - a bonus when your kids are hungry! and I've made it with and without the broth but the broth definitely adds a flavor boost!
Also use the leftovers ... you can add them to a soup or do like we do, warm them up and sprinkle with cheese and put on a fried egg for a quick, hearty breakfast one morning!