This is a super yummy entree that gets all brown and crispy and fragrant. Serve simple black beans on the side for a complete protein. So good....... you can eat this breakfast, lunch or dinner!!
HOT POTATO SKILLET
3 medium yukon gold potatoes, diced and parboiled to almost soft
1/2 onion, diced
2 garlic cloves, minced
1 TBS. olive oil
1/2 cup fresh corn
2 plum tomatoes, seeded & diced
1 zucchini, diced
1 TBS. nutritional yeast
1 TBS. soy sauce
1 TBS. chili powder (more to taste)
1 tsp. curry powder
3/4 tsp. cumin
1/4 tsp. oregano
1 pinch turmeric
1/8 tsp. black pepper
Saute onion and garlic in olive oil in a skillet while potatoes finish boiling. Drain potatoes well. Carefully add to skillet along with all other ingredients. Stir gently to combine. Cook until bottom starts to brown and carefully stir a few times to prevent scorching but be careful not to mash potatoes too much. I like to get the potatoes nice and crispy so cooking times vary. Taste before seasoning with salt, since the soy sauce adds some sodium already. Serve with black beans or another bean on the side or maybe scrambled tofu for breakfast. :)
Peace, Love & Veggies Lor
