I really love the ‘Golden’ or ‘Gold’ potatoes because they seem to not get mushy as quick as the other yellow or white fleshed potatoes. Since I shouldn’t eat potatoes every day, I look for ways to ‘season’ without lots of sodium. Although this dish has more sodium than normally added, it is a side dish, rather than the main.
Everyone tend to have little bits of this and that in the fridge. Some just dump everything the night before ‘trash’ day!
My little bits tend to be things like chopped peppers, chopped bacon, mushrooms, spinach, chili peppers… I will add all of those to an omelet, except the chili peppers.
Last night was the time to prepare for ‘trash’ day, so I quickly went thru the fridge to see if I would be throwing anything. Nada. But I had placed four small ‘golden’ potatoes on the counter by the sink and realized that I now had a potato dish recipe! In “Minnesotan”, that’s ‘hot dish’!
This is probably not the dish to have ‘man-sized’ servings, because it is loaded with carbs and sodium in larger quantities. It is meant to be a side dish with another food item to complement it such as egg or small steak.
The chili peppers gives this dish that little ‘kick’ that some of us love! It’s not hot, just a little ‘kick’.
Dirty Potatoes Breakfast Skillet
4 small golden potatoes, sliced, as if for French fries, cut to 2-inch lengths
1/4 cup sweet peppers, finely chopped
1 thick slice bacon, cooked, chopped (used baked)
1 link sausage, cooked, diced (used Bistro Sensations - GF)
1 tbsp dehydrated onions or 2 tbsp raw, diced
1/2 can (4-oz) chili peppers
1 tsp Southwest savory seasoning, sodium free
1/4 tsp black pepper
1/2 tsp dried herbs seasoning, sodium free
2 tbsp olive oil for cooking
Heat the olive oil in the skillet to medium high, place the potatoes in the skillet and stir to coat the potatoes. Add remaining ingredients except the chili peppers. Sauté and stir, scraping the bits from the skillet for about 5 minutes.
Stir in the chili peppers to mix.
Reduce the heat to low, cover and allow to steam about 5 minutes. Scrape the skillet as you stir to mix everything.
Remove from the heat. The potatoes should be crisp with a soft center, not mushy.
Serve, scraping bits from the skillet so each serving has some of the 'dirty' mix.
served with spinach omelet..
No additional salt is needed as the sausage and bacon has sufficient amounts
Servings: 4 (4 to 6)
Nutrition (per serving): 221 calories, 9g total fat, 5.3g monounsaturated fat, <1g polyunsaturated fat, 0g trans fatty acids, <1g linoleic acid, 1.7g saturated fat, 15.9mg cholesterol, 219mg sodium, 54.8mg calcium, 738.6mg potassium, 14.1mcg folate, 18.2mg phosphorus, 15mg phytosterols, <1mcg lycopene, 1.3mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, 46.2mg vitamin c, <1mg zinc, 28.9g carbohydrates, 2.8g fiber, 26g net carbohydrates, 1.9g sugar, <1g fructose, 0g galactose, <1g glucose, 0g lactose, 0g maltose, 0g sucrose, 8.3g protein.
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