Our family loves these breakfast potatoes though we only make them on the weekends because they are a little more time consuming to prepare. Serve them with poached eggs or cooked black beans and sautéed greens for a balanced meal. You can also add cooked black beans or chopped chicken sausages to the potatoes while they are cooking.
3 pounds red potatoes cut into ¼-inch cubes
1 medium red onions diced
1 red bell peppers seeded and diced
3 tablespoons extra virgin olive oil
1 teaspoons Herbamare (or sea salt)
½ teaspoons black pepper
2 tablespoons snipped fresh chives