This is the new recipes section for Stones River Market.

Recipes are being added on a regular basis. If you find a particularly good recipe, comments are appreciated.


Recipes in Season (3)

Skillet Potatoes with Peppers and Onions

This recipe is featuring peppers and potatoes that are currently in abundance on the Market. It comes to you from Yummly and BAREfeet in the Kitchen.

Source: Yummly and BAREfeet in the Kitchen ( (Entered by John Erdmann)
Serves: Serves 2-4

1 tsp olive oil
3 potatoes, I used a purple, red and a yukon gold, diced into 1/4" pieces, about 3 cups total      View Available Products
1 bell pepper, I used 1/2 each red and green, chopped small      View Available Products
1 small yellow onion, chopped small      View Available Products
1/2 tsp kosher salt, adjust to taste
1/4 tsp freshly ground black pepper, adjust to taste

Step by Step Instructions
  1. Heat the oil in a large skillet over medium high heat. Add the onions and potatoes. Stir to coat. Season with salt and pepper and stir again. Spread potatoes across the skillet and let cook for 10 minutes, stirring every few minutes and then spreading the potatoes out again. You want the potatoes to get brown and crispy on the sides.
  2. Add the peppers and stir to combine. Continue cooking, stirring every few minutes for another 5-10 minutes. Taste and season as needed. Serve immediately or cool and refrigerate until ready to serve. To reheat, simply warm them in a skillet over medium heat until hot again.
  3. These potatoes are great as a dinner side dish, as a simple lunch or tossed into scrambled eggs for a hearty breakfast.


Comments added by fellow market members.