Ingredients:
1 medium Idaho potato, baked and cooled to room temp.
1 red, green, or yellow bell pepper, seeded and ribbed, cut into 1/2 inch square pieces
1 tsp chopped fresh Italian parsley
1 tsp chopped fresh chives
1 tsp chopped fresh cilantro
3 Tbsp olive oil
salt to taste
freshly ground black pepper to taste
Instructions:
Peel the cooled baked potato and, with your fingers, crumble it into 1/2 to 3/4 inch flakes. Rinse the pepper pieces thoroughly under cold running water and drain well. Saute the peppers in 1 tbsp of the oil over moderate heat. Toss gently with the potatoes and herbs and set aside.
At service time, heat the remaining oil in a medium skillet over moderate heat. Add the potato mixture and saute just until heated through, about 1 minute. Season with salt and pepper.
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
