Golden brown onion and bell pepper jazz up basic potatoes and corn. Make it versatile by serving alongside breakfast for a fun and colorful side dish.

Ingredients

• 1 tablespoon vegetable oil
• 3/4 cup diced onion
• 3/4 cup diced peppers, fresh or frozen, thawed
• 2 cups canned diced potatoes, drained, or 2 cups cooked or frozen diced potatoes
• 2 cups canned corn, drained, or 2 cups fresh cut from the cob, or frozen corn
• 1/4 teaspoon black pepper
• Salt to taste, optional
• Hot sauce, optional

Directions

1. Heat oil in a large skillet over medium heat. When oil is hot, add onions and peppers and cook 7 to 8 minutes, until edges begin to brown. Stir occasionally.
2. Stir in potatoes and corn and cook until heated through, about 3 minutes for canned vegetables. Refrigerated or frozen vegetables may take longer to heat through.
3. Remove from heat, cover, and let sit 3 to 5 minutes for flavors to be absorbed.
4. Season with pepper and salt, if using, stir well.

Serves 4

* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.