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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.




  • 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



  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

Nutrition Facts (with canned potatoes with salt and canned corn with added salt)    
Serving Size 1  
Servings Per Recipe 4  
Amount per Serving    
Calories 178  
Calories from Fat 36  
    % Daily Value *
Total Fat 4 g 7%
Saturated Fat trace 2%
Cholesterol 0 mg 0%
Sodium 475 mg 20%
Total Carbohydrate 34 g 11%
Dietary Fiber 5 g 21%
Protein 4 g  
Vitamin A   4%
Vitamin C   61%
Calcium   2%
Iron   10%

* 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.

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