Skillet Red Potatoes

Easy weeknight meal or for a big breakfast, this recipe packs a big punch in a little time. The red potatoes are precooked in the microwave, so they crisp up fast in the skillet. Hatch chilies bring the flavor, and the arugula balances out the dish. Top with any salad or sprouts of your choosing. And, let’s not forget a fried egg!

Ingredients

1 pound Red Potatoes

1/2 cup Onions- Large Diced

1/2 cup Small Button Mushrooms- Sliced

1/4 cup Diced Hatch Chili*

1/2 cup Corn. Fresh or canned

2 Tablespoons Cooking Oil (any type)

1/2 Cup Tomatoes-Diced without pulp (or Cherry Tomatoes-halved)

1 Egg

1 Cup Arugula, Mixed Greens, or Sunflower Sprouts

Wash the red potatoes and poke several small holes through the skin with a fork.

Microwave the red potatoes until they start to feel soft to the touch. Allow to cool.

Cut the red potatoes in half or quarters depending on the size of the potatoes.

Preheat a large frying pan over medium high heat. The pan is ready when you feel heat radiating from the center of the pan when you hold your hand about 6 inches from the surface.

Add the oil.

Add the red potatoes, mushrooms, onions, corn and hatch chilies. Cook until golden brown.

Add the tomatoes and cook for one more minute.

Place in a bowl and cover with a lid to keep warm.

Turn the temperature of your pan down to low.

Add one teaspoon of oil to the frying pan.

Add your egg and allow to cook as desired.

Place the fried egg on top of the potatoes and vegetables. Top with arugula.

*Hatch chilies can be fresh, canned or roasted.