BREAKFAST POTATOES with VEGETABLES

Ingredients

3 – 4 large potatoes

1 medium onion, peeled and chopped

1 large sweet pepper, seeded and chopped

8 – 10 white button or cremini mushrooms, chopped

½ tsp paprika or smoked paprika

½ tsp cayenne pepper or red pepper flakes

2 tbsp oil

1 oz butter

Salt and black pepper

Chopped parsley or chives

Directions

1. Peel and cut the potatoes into even sized large dice. Place in a pot and bring to a boil and cook for just about 5 minutes. Drain and set aside. You just want the potatoes to be partially cooked,
2. Heat 1 tbsp oil and ½ oz butter in a large sauté pan over medium heat. Add the onions and mushrooms in an even layer. Add the peppers and mix into the vegetables. Add the paprika and cayenne pepper along with a little salt and black pepper. Mix well. Cook for just a few more minutes for the vegetables to just cook through. Remove from pan and set aside.
3. In the same pan add the remaining oil and let heat, increasing the heat to medium high. Add the parboiled potatoes. Sprinkle with salt and black pepper. Toss the potatoes and let settle in an even layer in the pan. Let cook for a few minutes until one side begins to brown. Mix again and leave to cook, mixing every few minutes. You may need to add a little more oil during cooking.
4. When the potatoes are cooked through, (crisp on outside and tender inside) add back the vegetables and mix. Taste and adjust seasoning if necessary. Sprinkle with fresh parsley or chopped chives. Serve.

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