Fried Potatoes With Peppers And Oregano Recipe

About this recipe

A hearty and flavorful dinner dish featuring crispy fried potatoes, tender ground beef, and vibrant peppers, all seasoned with aromatic thyme and spices. Perfect for those seeking a satisfying kosher meal.

Ingredients

• 500 g X 2 Organically Grown Potato Combo
• 100 g Sambar Onion Peeled
• 125 g Red Bell Pepper
• 250 g Organically Grown Green Capsicum
• 2.5 Kg Austin Whole Peeled Tomato
• 1 ltr Oreal Canola Oil (From The House Of Pansari)
• 1 kg Supreme Harvest Iodized Salt
• 50 g Catch Black Pepper Grinder
• 16 g Orika Oregano

Instructions

1. 1. Scrub 1 large potato thoroughly, but do not peel it. Slice it thinly using a food processor or knife.
2. 2. Heat a large nonstick pan over very high heat, then reduce the heat to medium-high. Add 2 teaspoons of canola oil and allow it to heat.
3. 3. Add the sliced potatoes to the pan and cook, stirring often, until they begin to brown, about 5-7 minutes.
4. 4. Chop 1 medium onion and wash, trim, seed, and slice 1 red bell pepper and 1 green bell pepper into thick strips. Add the onion and peppers to the pan and stir well.
5. 5. Continue cooking over medium heat for 5 minutes, stirring occasionally, until the vegetables begin to soften.
6. 6. Wash, trim, and dice 1 large tomato. Add the diced tomato to the pan along with 1 teaspoon of oregano, 1/4 teaspoon of salt, and freshly ground black pepper to taste.
7. 7. Cover the pan and reduce the heat to medium-low. Cook for an additional 10-12 minutes, stirring occasionally, until the vegetables are tender and the flavors are well blended.
8. 8. Serve hot as a satisfying dinner dish.