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Healthy home fries using yukon gold and sweet potatoes flavored with thyme, chipotle powder and a smidge of nutmeg. A delicious addition to your breakfast routine!
In large skillet over medium heat, heat 1 tablespoon oil and cook onions and bell peppers until onions are softened, about 5 minutes. Add potatoes, herbs, spices and remaining oil, cook on medium to medium low heat, uncovered, for about 25 – 30 minutes stirring occasionally. You want the potatoes to brown and crisp a little on the edges. Be sure to scrap the bottom of the skillet as well to get all the pieces that may stick to the bottom, they will add nice flavor and some crispy texture to your dish.
Season with plenty of salt and pepper. Serve right away.
Serves 4 – 6
Store: Leftovers can be stored in the refrigerator for up to 4 – 5 days, in a covered container. For longer storage, freeze for up to 2 months.
Recipe adapted from Epicurious.
Looking to add a little protein? Add sliced vegan sausage when adding the potatoes for a nice dose of protein rounding out the meal perfectly, making for a complete meal in one pan!