Hellooooo! Today was another busy day! My work day plan is working out pretty well. I got home around 6:00pm and was ready for something quick and easy.
Last week, I baked a few potatoes to eat throughout the week. Tonight I ended up using them. The theme was Mexican Breakfast, because I had a can of chipotle peppers in adobo sauce that needed to be used leftover from my Ginormous Chipotle Beans Extravaganza. Here’s my creation:
2 potatoes, baked (or cooked in the microwave) and chopped into large chunks
1-2 tsp adobo sauce, from can of peppers
1 chipotle pepper finely chopped, optional or less if you want it less spicy
1/2 tsp garlic
1/2 tsp paprika
1/2 tsp onion powder
salt and pepper to taste
Combine all the ingredients in a bowl and mix around to coat. Add some oil (I used about a tsp of coconut oil) to a pan and heat. Add the potatoes turning every few minutes and cook on medium/high heat til heated and crispy.
Serve with sour cream (or Greek Yogurt like I did) and eggs.
These were picante but delicious and much healthier than any homefries you would get at a restaurant! I bet these would be even better if you let them marinate in the stuff before stir frying.
Perfect meal enjoyed in front of the laptop, catching up on Lost!
I’ve been behind on the blog reading but hopefully I’ll catch up soon! Hope you’re all having a great week! It’s half way done! Have a great night!!