Steakhouse Restaurant Copycat Recipe
1 small yellow onion, finely diced
1/2 green bell pepper, finely diced
2 tablespoons vegetable oil
3 large Idaho potatoes (about 2 pounds): baked, cooled, peeled, roughly chopped
salt to taste
freshly ground black pepper, to taste
8 tablespoons sweet butter
2 tablespoons roasted meat or poultry pan juices (or strong broth)
Sautee the onion and pepper in vegetable oil until soft. Remove from heat and set aside to cool.
Combine the onion and pepper with potatoes, some salt and pepper.
Heat a large nonstick sautee pan. Melt 4 tablespoons of the butter then press a 1/2 inch layer of the potato mixture into the pan. Drizzle on a tablespoon of pan juices. Press on the remaining potatoes, then drizzle on the rest of the juice. Cook over medium high heat until crisp on the bottom (about 6 minutes).
Flip the potatoes and crisp the other side in the same manner, using the remaining 4 tablespoons of butter. Cook another 6 minutes until dark, golden brown. If you have only a small saute pan, the potatoes can be cooked in two batches.
Note: It is hard to flip the potatoes so use a plate to hold the potatoes as you flip then slide the raw side back into the pan.