Besides pancakes, I think fried zucchini and potatoes must be the best breakfast food on the planet. During the summer months we like to jack them up with all sorts of fresh vegetables.
This morning we used zucchini and peppers. Next week? Maybe I’ll go British and add a few tomatoes to the pan. We’ll see.
This recipe for fried zucchini and potatoes is quick and simple. Just the way I like it. 🙂
~Mavis
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Fried Zucchini And Potatoes
Ingredients
Scale
3/4 – 1 pound potatoes, chopped
3/4 cup {1 small zucchini} sliced
1 small green pepper, chopped
1/3 cup jarred roasted red pepper, chopped
2–3 tablespoons olive oil
salt and pepper to taste
Instructions
- Preheat a heavy skillet over medium heat and add 1 tablespoon of olive oil.
- Add chopped potatoes, stir and cover.
- Cook potatoes until just about fork tender.
- Move the potatoes to one the side of the pan, add 1 tablespoon olive oil to the opposite side and add zucchini and green peppers.
- Cook peppers and zucchini about two minutes, toss in roasted red peppers, add salt and pepper and stir together.
- Serve alone or with BACON.
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Julie2 says
Dear Wonderful Mavis,
Do you have a *search for your receipes that I’m missing? I love trying your receipes, and found the zuchhini-apple pie but can’t seem to find the zuchhini pickle relish.
My monster zuchhinis are ready for harvesting. Thanks for being such an inspiration.
Mavis says
Hi Julie,
Here is the recipe http://www.onehundreddollarsamonth.com/2012/07/canning-101-how-to-make-zucchini-relish/ Next time you are looking for a canning recipe you can find them by looking towards the top of the page and hovering over the Recipe tab, scroll down a bit and you should see the canning 101 tab. 🙂
Julie2 says
Thank you!
Ronni says
What a great idea….will difinitely try this!
Elizabeth F says
Will try this. We like to marinate zucchini and onion slices in Italian dressing, then grill on the George Foreman. Makes a good summer side to lots of things.