I found this recipe in Cook’s Country magazine along with the goetta recipe. I made these potatoes along with the Goetta. I love potatoes. These were a simple and delicious recipe. Perfect with eggs and goetta!
2 Tablespoons vegetable oil
1 1/2 pounds red potatoes, unpeeled, cut into 1/2 inch pieces
1 green bell pepper, cut into 1/2 inch pieces
1 red pepper, cut into 1/2 inch pieces
1 onion, chopped
1/2 cup chicken broth
2 teaspoons Worcestershire sauce
salt and pepper
4 scallions, sliced thin (Kent did not want this on the potatoes. I do think it would have been a nice touch though.)
1. Heat oil in 12 inch nonstick skillet over medium heat until shimmering. Add potatoes, bell peppers, and onion and stir to coat with oil. Stir in broth, Worcestershire, and 1 1/2 teaspoons salt. Cover and cook until potatoes are tender, stirring occasionally, about 15 minutes. (I timed exactly 15 minutes and they were done.)
2. Uncover and increase heat to medium heat. Cook, stirring occasionally, until liquid has evaporated and potatoes and bell peppers are spotty brown, about 12 minutes. (this took about 15 minutes) Season with salt and pepper to taste. Stir in scallions and serve.
These potatoes will work for breakfast, lunch or dinner. You decide!!