Ingredients:
2/3 cup minced onions
1/3 cup minced green bell peppers
1/3 cup drained and minced bottled pimiento
1/3 cup olive oil or 1/3 cup canola oil
4 idaho potatoes, peeled and diced
salt & freshly ground black pepper
Directions:
In a large skillet cook the onion, green pepper and pimiento in 2 tablespoons of the oil over moderate heat, stirring occasionally, until vegetables are softened.
Transfer vegetables to a bowl.
In the same skillet, heat the remaining oil over moderately high heat.
When hot add potatoes.
Saute stirring frequently 15 to 20 minutes, until tender and crisp.
Stir in the vegetable mixture.
Correct seasonings.
Heat over moderately low heat until hot.
Serve.
Servings: 4
Time preparation: 15 min.
Time total: 40 min.