35 min 15 min prep This recipe for crisp, pan fried potatoes with peppers and onions originated in the early 1900s at a Manhattan restaurant know as Jack's. You can very the recipe by substituting any of your favorite pepper varieties. Serve the potatoes with scrambled eggs, burgers, or short ribs. This recipe comes from Casual Cuisines of the World.

1 1/2 tbs butter 1 1/2 tbs olive oil 1 large yellow onion, finely chopped 1/2 small red bell pepper, seeded, deribbed, and finely chopped 1/2 small green bell pepper, seeded, deribbed, and finely chopped 2 lbs small white potatoes or red potatoes, peeled and cut into 1/2 inch cubes 2 tbs finely chopped fresh parsley

1. In a large frying pan over med-high heat, melt 1/2 tbs of butter with 1/2 tbs of the olive oil. 2. Add the onion and saute, stirring occasionally, until golden brown and just beginning to caramelize, 5-7 minutes. 3. Do not all the onion to scorch. 4. Add the red and green peppers and saute until beginning to soften, 3-5 minutes longer. 5. Transfer to a serving bowl and set aside. 6. Add 1/2 tbs each of the remaining butter and olive oil to the same pan. 7. Add half of the cubed potatoes and cook turning to brown all sides, 5-7 minutes. 8. If the potatoes are too dry, add a little more butter or oil. 9. Transfer the browned potatoes to the bowl holding the pepper mixture. 10. Repeat the remaining butter, olive oil and potatoes. 11. Return the mixture to the pan. 12. Raise the heat to high so that it quickly warms through. 13. Remove from the heat and season to taste with salt and pepper. 14. Add the parsley and stir to combine. 15. Return to the serving bowl and serve immediately.