Breakfast Potatoes
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.
Not all soy sauces are gluten free, so check the label. Tamari is usually safe.
Servings: 4 servings
Ingredients
- 2 red or white potatoes washed
- 1 onion thinly sliced
- 4 tsp soy sauce
- 2 tsp sweet paprika or chili powder
- ½ tsp oregano dried
- 1 poblano pepper cut into thin strips
- 5-6 cherry tomatoes cut
- 2 green onions sliced
Instructions
- 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