SOUTHWEST POTATOES
Here is a substantial breakfast inspired by (though far better than) airplane food that can be served on its own or alongside eggs. With all the classic flavors of a burrito - black beans, jalapeños, corn, cheese and cilantro - it would also make great filling for a corn or flour tortilla, with potatoes added in place of rice. Exercise patience when you cook the potatoes. The key to this recipe is leaving them alone once you've put them in the pan, neither stirring nor shaking, for at least 10 minutes, so they develop a nice crust.
Provided by Mark Bittman
Categories breakfast, brunch, easy, one pot, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put 1 tablespoon of oil in a large skillet over medium heat. When hot, add jalapeño and corn, and sprinkle with salt and pepper; let sit for a moment. When corn begins to brown, shake pan to distribute for even browning. Remove corn.
- Add remaining oil to pan. When hot, add potatoes. Cook, undisturbed, until they begin to brown around edges and release from pan, about 10 minutes. Continue, at least 15 more minutes, turning potatoes to brown all sides without stirring too often. Add oil if needed to prevent sticking, and lower heat if needed to prevent scorching. When potatoes are tender and golden, add chili powder, corn and beans.
- Turn on broiler. Place rack about 4 inches below. Transfer potatoes to a baking dish, sprinkle with cheese and run under broiler until cheese is melted and beginning to brown, 2 to 3 minutes. Garnish with cilantro.
Nutrition Facts : @context http, Calories 390, UnsaturatedFat 12 grams, Carbohydrate 46 grams, Fat 18 grams, Fiber 9 grams, Protein 13 grams, SaturatedFat 5 grams, Sodium 652 milligrams, Sugar 3 grams
SOUTHWEST BREAKFAST POTATOES
Make and share this Southwest Breakfast Potatoes recipe from Food.com.
Provided by Mindelicious
Categories Breakfast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place the potatoes in a large pot, cover them with water, and bring to a boil. Cook until the potatoes are tender. Drain the potatoes, allow them to cool completely in the refrigerator, then cut them into 1/4-inch slices. (You can also microwave or bake in the oven - your choice! And I usually don't allow them to cool all the way - just enough to handle.).
- Heat the oil in a large nonstick wok or skillet on medium-high heat. Add the potatoes, onion, mushrooms, the white part of the green onions, and seasoning or salt and pepper. Cook, tossing occasionally, until the potatoes are crisp and brown-approximately 10 minutes.
- Top the potatoes with the green part of the green onions, the avocado, nondairy sour cream, and hot sauce and serve immediately.
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