Homefries with Jalapeños

Kick breakfast up a notch with this delicious take on a classic morning dish.

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  • Servings: 4

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  • 1 1/2 pounds small red potatoes, scrubbed but not peeled
  • 2 tablespoons extra-virgin olive oil
  • 1 small red onion, coarsely chopped
  • 2 large jalapeños—halved, seeded and sliced 1/4 inch thick
  • 1/4 teaspoon cumin seeds
  • Salt and freshly ground pepper

How to make this recipe

  1. In a large saucepan, cover the potatoes with water and bring to a boil. Cook until the potatoes are starting to soften, about 8 minutes. Drain the potatoes and let cool slightly, then cut them into 1-inch pieces.

  2. In a large, nonstick skillet, heat the olive oil. Add the potatoes, cover and cook over moderately low heat until just tender, about 10 minutes; stir halfway through. Stir in the onion, jalapeños and cumin seeds. Cover and cook, stirring a few times, until the onion and jalapeños are tender, about 10 minutes. Uncover and cook over moderately high heat until the potatoes are browned on the bottom, about 5 minutes. Season with salt and pepper and serve.

Contributed By Photo © Fredrika StjÃrne Published August 2012

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