Breakfast Potatoes

About the Recipe

Ingredients

Makes 4 Servings

red or white potatoes, washed (2)
onion, thinly sliced (1)
soy sauce (4 tsp.)
sweet paprika or chili powder (1/2 tsp.)
oregano, dried (1/2 tsp.)
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. Heat 1/4 cup (60 milliliters) of water in a large nonstick skillet and add the onion. Cook, stirring frequently, until the water has evaporated and the thinly sliced onion begins to stick to the pan. Scrape the pan while adding another 1/4 cup (60 milliliters) 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.

   
   
   

3. Add the potatoes and thinly sliced poblano pepper and sprinkle with the soy sauce, the dried oregano, and the sweet paprika (or chili powder, if preferred). Cook, stirring carefully with a spatula, until the potatoes are well browned.

   
   
   

4. Top with the cut cherry tomatoes and sliced green onions, if desired.

   
   
   

Nutrition Facts