Cottage Potatoes (February 2000)
Homey Breakfast recipe from Avalon Diner 2, Houston.
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 (optional)
3/4 cup grated Monterey Jack cheese (optional)
3/4 cup grated cheddar cheese (optional)
Boil potatoes until soft. Preheat oven to 350 degrees. In a large heavy skillet sauté onion in butter until translucent (do not brown). Add bell peppers and sauté until soft. Transfer to a bowl and mix with cooked potatoes, paprika, salt, pepper, and several drops of Tabasco sauce. Put mixture in a greased 8- by 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. Serves 8 to 10.
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