Serves: 2 people
Ingredients:
1 cup grape tomatoes
1 large green bell pepper
2 Idaho potatoes
2 Tablespoons olive oil
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/2 teaspoon ground parsley
fresh parsley to garnish
Directions:
Wash the tomatoes and slice in half. Wash the bell pepper and cut into 1/2 inch cubes. Set aside.
Wash the potatoes and cut into 1/2 inch cubes. Add to a bowl with the salt, black pepper, paprika, and ground parsley. Pour in the olive oil and toss all ingredients together to evenly coat the potatoes.
Heat a saute pan on medium-low heat. Add the potatoes and cover with a lid. Cook the potatoes 10 minutes or until they become tender enough to easily pierce with a fork. Add in the bell pepper. Saute until tender.
Turn heat to medium-high, add the tomatoes, and saute until the potatoes are a golden brown. Remove from the heat.
To serve, place even amounts of the savory breakfast potatoes on two plates. Sprinkle the top with chopped fresh parsley for a garnish.
