It's no secret that I LOVE potatoes. One of my favourite ways to consume this delicious vegetable is in a breakfast setting - hash brown style. My speciality are these Southwestern diced potatoes. Quite frankly, you don't need a recipe for this. It's a matter of taste and how many potatoes you have on hand. To start things off, peel your potatoes and cut them into bite size pieces. Heat a large frying pan over medium heat. Add a few tablespoons of vegetable oil. Toss in your diced potatoes. Toss them around a bit to get them coated with the oil. Now for the seasoning. The most important ingredient here is smoked paprika. I added about a tablespoon, but it really is up to you how much you want to add. I also added garlic powder, cayenne pepper, oregano, chili powder, tumeric (mostly for colour), and salt and pepper. Start out light with the seasoning and add more to suit you taste buds. Keep tossing the potatoes every couple of minutes and continue cooking until the potatoes are soft but not mushy. These are the perfect side to scrambled eggs or tofu.
Happy Friday! xx Allison