Potato Sauté with Onions and Bell Peppers
  • 45
  • 12
  • 217
  • 4

Potato Sauté with Onions and Bell Peppers

​This recipe is great as a side dish with dinner or for breakfast.

  • 2 cups water
  • 2 large russet potatoes, cleaned and cut in half
  • 1 tablespoon vegetable oil
  • ½ cup chopped onion
  • ½ cup chopped green and red bell pepper
  • ½ cup no salt added canned corn or frozen corn, thawed
  • ½ cup chopped tomato
  • ½ teaspoon oregano
  • ¼ teaspoon each salt and ground black pepper
  • ¼ cup crumbled queso fresco or reduced fat Monterey Jack cheese

  1. Bring water to a boil in a large pan. Add potatoes and cook until crisp-tender, about 15 minutes. Drain well and cut into bite-size pieces.
  2. Heat oil in a large skillet. Sauté onion until golden brown and soft. Add potatoes and bell pepper to skillet and cook over medium-high heat, stirring frequently, until golden brown.
  3. Stir in corn, tomato, oregano, salt, and ground black pepper. Top with cheese and serve.

Makes 4 servings - ½ cup per serving.​

​Calories: 217
Total Fat: 5 g
Saturated Fat: 2 g
Trans Fat: 0 g
Cholesterol: 5 mg
Sodium: 220 mg
Total Carbohydrate: 39 g
Dietary Fiber: 6 g
Protein: 4 g