4 tablespoons cottonseed oil
4 (15 ounce) cans sliced potatoes, drained
1 onion, diced
1 red pepper, diced
1 yellow pepper, diced
1 lb. mushrooms, sliced (optional)
2 teaspoons kosher salt
2 teaspoons paprika
Leftover brisket from Yom Tov, cut into chunks
Sauté potatoes in oil until crisp– about 20 minutes. Add onion and peppers and continue to fry for another 10 minutes. Add mushrooms if desired. Sprinkle with salt and paprika. Stir in brisket and cook over low flame for 10 more minutes. Serve immediately. Serves 8 hungry people.
Tags: kosher for passover recipes, Passover Recipes, recipes for passover
Tierra Sur
Finding new wines for the wine lover is challenge number one. Finding new wines that taste great and are priced for every-day consumption is an even greater challenge. The Yogev line of Israeli wines has been providing wine lovers with quality wines that are priced for weeknight meals and not only special occasions.
