One-Skillet Breakfast Potatoes

Serves 2 hungry people, or a mildly-hungry small family

  • 4 medium potatoes
  • 2-3 tomatoes
  • 1 large onion
  • 2 green chilies (optional)
  • cheese (optional)
  • red chili powder
  • black pepper
  • salt
  • oil for frying

Cut up the potatoes into medium chunks and put them into a medium/large skillet. Cover with water. Boil for about 20 minutes. Drain.

Put in enough oil to cover the bottom of the pan (while the potatoes are in it). Put it right back on the heat and keep the potatoes moving until they start frying nicely.

Dice the rest of the vegetables and toss them in. Size of chunks is your preference. Stir occasionally, just enough to keep it from sticking.

Once the potatoes are slightly browned, throw in some red chili powder, black pepper, and salt to taste. If you like it spicy and included the green chilies, I would recommend about a half Tablespoon of red chili powder, one half teaspoon of pepper, and a half Tablespoon of salt. Stir until the spices are mixed in. Optional: cheese is yummy on top of this!


Note: for a more protein-rich option, add eggs when you add the vegetables and keep them moving.


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