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Hearty Hot Vegan Breakfast
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- #106821
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 large white potatoes, scrubbed well, cut into 1/2-inch rounds
1 poblano pepper, roughly chopped
1 sweet onion, roughly chopped
1/8 cup olive oil
2 tablespoons chopped cilantro
2 large heirloom tomatoes
2 tablespoons balsamic vinegar
salt and pepper, to taste
directions
Heat a large skillet (may need two skillets for the potatoes to be done at the same time) to medium heat. Add olive oil. When oil is hot add the potatoes rounds, just one layer so the potatoes are evenly on the bottom of the skillet. Fry potatoes until golden brown, turn and do the same on the other side.
Pile potato rounds in the middle of a large platter leaving room around the edge of the pile.
Stir fry the peppers and onions until they are just starting to get a bit black around the edges.
Pile peppers and onions on top of potatoes.
Then slice your tomatoes and drizzle with a bit of balsamic.
Place tomato slices around the edges of the platter.
Sprinkle everything with fresh ground pepper, salt and cilantro.
Put some hot sauce on the table. Serve with garlic toast (made with olive oil, not butter) and a pot full of good strong coffee.
cook's notes
Great breakfast for you and your vegan friends.
added by
obeth123
nutrition data
Nutritional data has not been calculated yet.
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