2/3 cup vegetable oil
1 onion, thinly sliced
2 medium red bell peppers, seeded and chopped
1 medium green bell pepper, seeded and chopped
4 carrots, grated
1/4 cup chopped fresh parsley
1/4 cup minced red onion
1 cup peeled and diced potatoes
1/4 cup finely chopped onions
1 teaspoon salt
2 tablespoons lemon juice
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons garlic powder
Heat 2 tablespoons of the vegetable oil in a medium skillet over medium heat. Saute the onions and peppers for about 30 seconds, then remove from heat.
Transfer the other pepper to a separate skillet and saute over medium-low heat for about 20 minutes, stirring frequently. Stir in carrots and saute for about 15 minutes. Transfer the potatoes and onions to a separate skillet.
Transfer the peppers, carrots, parsley, onion, potatoes, onion, salt, lemon juice, Worcestershire sauce, garlic powder, and onion and bell pepper mixture to a small saucepan, and reduce heat to medium. Cover pan, and cook and stir for about 20 minutes, releasing extra sauce if necessary. Transfer the mixture to the saucepan and stir constantly until sauce thickens slightly.
I really like this recipe. I butterflied my potatoes which helped a little but only ended up increasing the flour by a small amount. I also used red bell pepper flakes since I like the flavour of them and wanted to keep it a secret. I waited til my potatoes were nicely browned before rinsing them under the running tap. They were tender-crisp and yummy. I will make this time and time again.