Breakfast Potatoes
3 medium organic red potatoes, diced in 1/2" squares
2 Tbl. each organic green and red bell peppers, diced small
1 Tbl. onion, diced (optional)
2-3 Tbl. olive oil
1-2 tsp. Spike seasoning (near spices at store)
1/4-1/3 cup of organic milk or rice dream or soy milk
2-3 slices of Provolone cheese or soy substitute
Put oil on iron skillet and heat on high till hot (test by sprinkling a couple drops of water in skillet, be careful it will pop), add potatoes and reduce heat to medium. Do not cover. Turn potatoes with metal spatula as they brown, in 10 minutes add peppers, Spike and onions. Cook an additional 5-7 minutes, turning occasionally, potatoes should be cooked but firm. Pour enough milk in skillet to cover bottom and cover, scalding for 1-2 minutes. Place slices of cheese over potatoes and cover until melted. Cut into the number of desired servings and serve hot.
3 medium organic red potatoes, diced in 1/2" squares
2 Tbl. each organic green and red bell peppers, diced small
1 Tbl. onion, diced (optional)
2-3 Tbl. olive oil
1-2 tsp. Spike seasoning (near spices at store)
1/4-1/3 cup of organic milk or rice dream or soy milk
2-3 slices of Provolone cheese or soy substitute
Put oil on iron skillet and heat on high till hot (test by sprinkling a couple drops of water in skillet, be careful it will pop), add potatoes and reduce heat to medium. Do not cover. Turn potatoes with metal spatula as they brown, in 10 minutes add peppers, Spike and onions. Cook an additional 5-7 minutes, turning occasionally, potatoes should be cooked but firm. Pour enough milk in skillet to cover bottom and cover, scalding for 1-2 minutes. Place slices of cheese over potatoes and cover until melted. Cut into the number of desired servings and serve hot.
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