Credit: Marika’s Kitchen


  • 1 ½ lbs. Red, Yellow, Orange Peppers, sliced
  • 1.5 lbs. red potatoes, peeled and sliced
  • 1 lb. onions, chopped
  • 1 lb. tomatoes
  • 1/3 cup olive oil
  • 1 ½ tsp salt


  1. Peel onions and slice into little wedges.
  2. Core and slice peppers into wedges.
  3. Peel and slice potatoes.
  4. Peel tomatoes and slice. (I always keep tomatoes in the freezer. Hot water on frozen tomatoes allow peeling of tomatoes quick and easy)
  5. Sauté onions for a couple of minutes.
  6. Add peppers and sauté another couple of minutes.
  7. Add potatoes for another couple of minutes.
  8. Add tomatoes and salt and sauté stirring frequently until potatoes are soft.
  9. Taste and adjust salt as needed.

4 thoughts on “Lecso

  1. Hmmm, interesting. I have never heard of potatoes in lecso. I’ve been canning and freezing it for 50 years. Very interesting.

    1. Hello Suzanna:-)

      Yes, as I posted on Facebook about it, my recipes are a collection of how my family prepared things as I attempt to capture recipes for my family and friends that I grew up with. “Cooking, for the love of family, as it evolves from generation to generation.” Is the basis of my recipes. My mom LOVED potatoes and added them to many dishes. She also made it without or with rice but this was the version I loved and the version I make most often. I guess I love potatoes too:-)

      I haven’t canned this yet since it disappears very quickly and I don’t yet have a big enough garden to have an abundance of incredible garden grown veggies I’m needing to preserve but if I did I sure would can it. 🙂 take care and happy cooking to you! 🥰👩‍🍳🇭🇺

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