RAINBOW POTATOES

RAINBOW POTATOES

An easy garnish to any meat or fish dish and if you have leftovers, why not save it for the Sunday’s Egg’s Benedict Brunch as a fantastic side dish.

INGREDIENTS:

1. 6-7 Potatoes – boiled with skin on in salty water, peeled after they cooled off and shredded
2. 1 onion – minced
3. ½ red Bell pepper – minced
4. ½ green Italian pepper –minced
5. ¼ cup of olive oil
6. Salt or Vegeta (better with Vegeta), fresh black pepper and a pinch of paprika

Cook the onion, green and red peppers in the olive oil until soft and add the shredded potatoes with the Vegeta, paprika and a tiny bit of black pepper, stir it several times until all the ingredients have mixed well and let it sit covered for 10 minutes.

You can serve it with an ice cream scooper onto the plate for cuteness.

EGESZSEGEDRE!                                                                   BON APPETITE!