These potatoes are the perfect comfort food for breakfast or brunch! Bulk this dish up with tempeh—facon bacon is a good pick. You can also serve this over corn or grits. Pair with fruit.
Makes 4 Servings
Cut the potatoes into 1/2-inch cubes and steam until just tender, about 10 minutes. Remove from heat.
Heat 1/4 cup of water in a large nonstick skillet and add the onion. Cook, stirring frequently, until the water has evaporated and the onion begins to stick to the pan. Scrape the pan while adding another 1/4 cup of water, then cook until the onion begins to stick again. Repeat this process until the onion is golden brown and sweet. This will take approximately 15 minutes.
Add the potatoes and poblano pepper and sprinkle with the soy sauce, the dried oregano, the sweet paprika, and the chili powder. Cook, stirring carefully with a spatula, until the potatoes are well browned.
Top with tomatoes and onions, if desired.
Per portion (1/4 of the recipe)
Fat: 0.2 g
Saturated Fat: 0.1 g
Percent Calories from Fat: 1.7%
Cholesterol: 0 mg
Protein: 3.1 g
Carbohydrate: 29.9 g
Sugar: 2.7 g
Fiber: 4.1 g
Sodium: 309 mg
Calcium: 39 mg
Iron: 2.7 mg
Vitamin C: 19.5 mg
Beta-Carotene: 89 mcg
Vitamin E: 0.2 mg