a pile of cubed potatoes, sprinkled with a variety of seasonings
Breakfast

Full of Flavor

A tasty variation of the old standby, home fries. Adding ground cumin and sassy chipotle pepper to sautéed potatoes (small red or waxy Idaho potatoes work best) brings out a great flavor and adds a golden color to the dish. And the richly nutritious potatoes get an added boost from the proven health benefits of cumin, shown to be a good source of iron and an aid to digestion. Rinsing and draining the cut potatoes very well before cooking removes the surface starch and makes for a nice browning in the pan, and be patient—the less you disturb the cooking, the richer the flavor will be.  

Prep Instructions

  • Yield: 6 (3/4 cup) servings                             
  • Cooking Time: 7 minutes  
  • Prep Time: 5 minutes                                   
  • Total Time: 12 minutes  

Recipe Ingredients

  • 1/2 teaspoon olive oil
  • 1/2 cup yellow onion, diced
  • 1/2 cup red bell pepper, diced
  • 1/2 cup green bell pepper, diced
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon kosher salt
  • 4 cups cooked potatoes, chopped

Cooking Instructions

  1. Follow the prep technique next to each ingredient.  
  2. In a skillet sauté the onions, peppers, and spices in olive oil. Fold in the cooked potatoes, adding water while sautéing to keep them hot.  

Nutritional Data

Calories: 90.10
Fat: 1.27 g
Saturated Fat: 0.18 g
Cholesterol: 0 mg
Sodium: 97.80 mg
Carbohydrates: 17.32 g
Fiber: 1.87 g
Sugars: 1.38 g
Protein: 2.67 g
AdventHealth Press Simply Healthy
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