Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"A human being should be able to change a diaper, plan an invasion, butcher a hog, conn a ship, design a building, write a sonnet, balance accounts, build a wall, set a bone, comfort the dying, take orders, give orders, cooperate, act alone, solve equations, analyze a new problem, pitch manure, program a computer, cook a tasty meal, fight efficiently, die gallantly. Specialization is for insects." -Robert A. Heinlein, Author

The refrigerator light goes on...

This is a recipe that was inspired by a hotel meal. I ordered poached eggs for breakfast at a very fine restaurant thinking that they would be cooked properly. The eggs were great, but as often happens dishes come with things you didn't order -- like home fries.

They were terrible. Mostly because they were greasy, but the potatoes were so dry. Mind you, I don't like an excess amount of fat, and any chef can hide their sins with enough fat and salt, but these were especially oily. And that's so unnecessary.

Using less olive oil and lightly browning the onions, then adding the potatoes, makes delicious home fries. The natural starch in both the onions and potatoes is enough to bind them together slightly.

This recipe is enough to get you a point on the Mediterranean diet score for vegetables!


Home Fries with Peppers

Servings: 2 | Serving size: about 1 cup

Cooking Time: 30 Minutes

This recipe can easily be multiplied but does not make very good leftovers. Find instructions in photos here.

Home Fries with Peppers recipe from Dr Gourmet


  • 8 ounces red or Yukon Gold potatoes (cut into 1/4 inch dice)
  • 2 tsp. olive oil
  • 1 small onion (diced)
  • 1/4 medium red bell pepper (diced)
  • 1/4 medium green bell pepper (diced)
  • 1/8 tsp. salt
  • fresh ground black pepper to taste

Place a large skillet over medium-high heat and add the olive oil.

When the pan is hot add the diced onion.

When the onions begin to turn brown add the potatoes and cook for about 10 minutes until the potatoes are lightly browned. Toss frequently.

Add the peppers and cook for about 2 minutes. Toss frequently.

Add the salt and pepper. Toss well and serve.

Nutrition Facts

Serving size: about 1 cup

Servings: 2

Amount Per Serving

Calories 150 Calories from Fat 45
% Daily Value
0% 0% 0%
Total Fat 5g 6%
    Saturated Fat 0.5g 4%
    Monounsaturated Fat 3.5g
    Trans Fat 0g
Cholesterol 0mg 0%
Sodium 170mg 7%
Total Carbohydrates 24g 9%
    Dietary Fiber 4g 16%
    Sugars 5g
Protein 3g
Vitamin A 6% Vitamin C 83%
Calcium <1% Iron 6%
Vitamin K 10mcg Potassium 700mg