Colorful Fried Potatoes with Onions, Pointed Peppers and Brussels Sprouts
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 5 large potato (s)
- 2 onions)
- 1 large pointed pepper
- Brussels sprouts, about 20 small florets
- 5 tablespoon olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the raw potatoes and cut into pieces approx. 1 cm in size. Cook in boiling salted water for about 5 minutes, then take out and let cool down.
- Wash the pointed bell pepper, cut out the stem, seeds and white parts and cut into strips. Remove the outer leaves from the Brussels sprouts and cut the larger florets in half. Peel the onions and cut them into rings.
- Heat the oil in a large pan, fry the cooled potato cubes for approx. 10 minutes, turning frequently until golden brown. Season with salt and pepper. Add the paprika, Brussels sprouts and onion rings and continue to fry for approx. 10 minutes, turning occasionally.
- I like to eat toasted bread with it.
- Tip: You can also use leeks or spring onions instead of onions.
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