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.
Ingredients
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
