Sorry about the approximate amounts. I make this different every time. We find that the combination of purple, green, red, and white makes a dish that is a visual delight. It's also a low fat replacement for those greasy breakfast hash browns.
- 1 purple potatoes
- 1 green onion (amount according to taste)
- 1 garlic (amount according to taste)
- 1 red pepper (amount according to taste)
- cayenne pepper powder or paprika (depending on heat desired)
- Soak the purple potatoes in a bowl of water for about a half an hour.
- This makes it very easy to scrub the skins, eliminating the need to peel them and lose those nutrients.
- After scrubbing, pat them dry and cut them into approximately ¾" cubes.
- Be careful where you cut them, as they can stain (purple potato juice!).
- Put them in a mixing bowl.
- Wash, trim, and slice the green onions.
- Add to potatoes.
- Finely chop the garlic and add to potatoes.
- Wash and cut up the red peppers to taste.
- I like fairly large hunks of sweet red pepper.
- Add salt, pepper, and pepper powder to taste.
- Spray a little bit of pam or other cooking spray in a non-stick roasting pan.
- Bake in a 400 °F oven for approximately ½ hour.
- This time will vary with the size and amount of the potato pieces.
- Stir occasionally while baking.
- I have found that ensuring that they lie in a single layer works the best and yields a crispy, not soggy, crust on the potatoes.
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