Southwest Breakfast Potatoes
This delicious and versatile recipe is a great side dish next to protein or eggs (or with fried eggs on top), or it can be used as a 100% plant-based centerpiece.
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Categories
Ingredients
- 4 cups chopped yellow potatoes
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small onion, chopped
- 1 Tbsp oil
- 2.5 tsp chili powder
- 1.5 tsp garlic powder
- 1/4 tsp paprika
- Salt and pepper, to taste
- Garnish: Fresh cilantro, chopped
Preparation
- In a large pot, cover chopped potatoes with water and bring to a boil. Cook until fork tender (10-15 minutes). Drain and set aside.
- In a pan, heat oil over medium heat. In a large bowl, add potatoes and seasonings and mix to thoroughly coat potatoes. Add seasoned potatoes to pan to crisp up, about 10 minutes. Stir occasionally for even cooking. Once potatoes are crispy, remove and set aside.
- In same potatoes were cooked, add bell peppers and onion with salt and pepper, to taste. Cook until desired doneness, but we recommend not cooking until too soft. A bit of firmness adds texture to the finished dish.
- Add potatoes back to pan and thoroughly mix with peppers and onions. Top with chopped cilantro, if desired, and serve.
