A spicy companion for breakfast or brunch.
2 tablespoons extra virgin olive oil
1 onion, diced
1 red bell pepper, seeded and diced
1 jalapeño pepper, seeded and diced
5-6 Yukon Gold potatoes, peeled and cut into 1-inch dice
1 teaspoon dried oregano
1 teaspoon dried thyme
sea salt and freshly ground pepper, to taste
1. In a saute pan over medium heat, heat 1 tablespoon of the oil. Add the onion and peppers and cook until the onions are tender, about 5 minutes.
2. Add the remaining oil, then add the potatoes, dried herbs, and salt and pepper to taste.
3. Lower the heat and continue to cook, stirring often, until the potatoes are nicely browned, about 20 to 25 minutes.
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