This is the first recipe I would call all mine. One summer I had a few days at home between travels, and I wanted to use what was on hand. I think I came up with a very tasty combination. Originally it was more of a main dish, but it has evolved into a breakfast dish. It took me several years to discover how to get crispy potatoes. I finally learned that part of the key is to cook the potatoes by themselves. Adding vegetables adds too much water, and the potatoes get soggy.
Ingredients
- 4 tablespoon vegetable oil (canola or olive)
- 1 teaspoon seasoned salt
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
Spices
- 1 can black beans (rinsed and drained)
- 1 cup bell pepper (diced)
- 1 cup onions (diced)
- 1 pound frozen shredded potatoes (or 6 small potatoes, peeled and shredded)
- For: 4
- Preparation: 10 min
- Cooking: 10 min
- Ready in: 20 min
Instructions
- Heat 2 tablespoons of oil over high heat in a non non-stick pan (if you have a stainless steel griddle, they work great). Spread the oil around with a spatula to evenly coat the pan. Once the oil is hot, add the frozen potatoes in one even layer, about 3/4 inch thick. Part of the key to getting crunchy potatoes is to not flip them too much. You want them to actually stick the pan a bit so that they get a bit brown. Then use a metal spatula to get all the way under the potatoes and flip them.
- While the potatoes are cooking, cook the onions and peppers in a separate pan in the remaining oil until they are soft. Then add the black beans and spices.
- Serve the potatoes with the vegetable mixture on top. Add your favorite hot sauce or salsa for a bit more flavor.