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The dicing attachment makes it easier than ever to dice a lot of potatoes evenly — in this case, just in time for breakfast.

Ingredients

  • 1 onion, halved
  • 1 large green bell pepper, cut to fit medium feed tube and seeded
  • 2  tablespoons extra virgin olive oil
  • 4 russet potatoes (about 1 to 1½ pounds), scrubbed
  • 1 teaspoon kosher salt
  • ½  teaspoon smoked  paprika
  • ¼ teaspoon chili powder
  • ¼ teaspoon freshly ground black pepper

Nutritional information

Nutritional information per serving (½ cup):

Calories 72 (23% from fat) • carb. 12g • pro. 2g • fat 2g sat. fat 0g • chol. 0mg • sod. 272mg • calc. 6mg • fiber 1g

Instructions

Insert the dicing grid and blade. Dice onion.

Use cleaning tool to clean grid. Reserve in large work bowl. Dice pepper. Use cleaning tool to clean grid. Reserve with diced onion.

Heat olive oil in a large skillet over medium heat.  When oil is hot, add the diced onion and pepper.  Cook, stirring frequently, until soft and onion is translucent, about 5 minutes.

While onions and peppers are cooking, dice potatoes.  Add to skillet with the salt, paprika, chili powder and black pepper; stir. Cover and cook until potatoes are fully cooked through, about 20 minutes.

Taste and adjust seasoning as desired.  Serve immediately.