Breakfast Potatoes

About the Recipe

Ingredients

Makes 4 Servings

red or white potatoes, washed (2)
onion, thinly sliced (1)
soy sauce (4 tsp (20 mL))
sweet paprika or chili powder (1/2 tsp (2.5 mL))
oregano, dried (1/2 tsp (2.5 mL))
poblano pepper, cut into thin strips (1)
cherry tomatoes, cut (5-6)
green onions, sliced (2)

Directions

1. Wash and cut the potatoes into 1/2-inch cubes and steam until just tender, about 10 minutes. Remove from heat.

   
   
   

2. Cut the potatoes into 1/2-inch (1.3-cm) cubes and steam until just tender, about 10 minutes. Remove from heat.

   
   
   

3. Heat 1/4 c (60 mL) 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 c (60 mL) of water, and 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.

   
   
   

4. 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.

   
   
   

5. Top with tomatoes and onions, if desired.

   
   
   

Nutrition Facts