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Marinated Potatoes Recipe


1 large onion, thinly sliced

1 medium head green bell pepper, thinly sliced

1 medium onion, thinly sliced

1 medium sweet potato, peeled and cubed

3 medium potatoes, peeled and cubed

1 (16 ounce) package Italian seasoned dry corn bread mix

1 cup chopped celery

1 (14 ounce) can marinated artichoke hearts

1 (10.5 ounce) can sliced black olives

1 (6 ounce) can tomato paste


In a large skillet, heat the olive oil over medium heat. Stir in the onion and bell pepper and saute for about 1 minute. Stir in the celery and cook for about 5 minutes stirring. Reduce heat to medium.

In a small bowl, mix marinated artichoke hearts, black olives and tomato paste. Add to skillet and mix well. Transfer to a large bowl and toss with the bread cubes. Cover and refrigerate for 1 hour, or until all ingredients are thoroughly cooked.