Stewed Breakfast Potatoes

It seems like forever ago when Ms. O and Mr. M came over for brunch.  I’ve been meaning to write about it, but with all the kitchen and bathroom craziness, I really haven’t blogged much these last two weeks. Luckily I had some time to catch up on blogging so expect a few posts this week. 

Considering they bought me an amazing Breakfast and Brunch cookbook and they’ve hosted me for many a meals, it’s only right that they finally come enjoy a delicious brunch at my place.  I was super excited to have them come over and while I was planning on making a lot of dishes I’d already made, I knew it was finally time I try to recreate the Stewed Potatoes I lust after at Il Bastardo.

Ingredients 

6 Idaho Potatoes

1 small onion, chopped

¼ cup green peppers, chopped

¼ cup red peppers, chopped

1 jalapeno minced

1 garlic clove minced

1 10-oz can tomato sauce

1 tbs vegetable oil

1 tbs chili pepper

salt & pepper to taste

Peel and cube the potatoes then boil for about 10 minutes until tender but not mushy.  Drain the potatoes and leave to the side.  In the same pot, heat oil over medium-high heat.  Add peppers, jalapeno, garlic and onions. Cook for 3 minutes, stirring occasionally.

Add tomato sauce, chili pepper, salt and pepper.

Cook for about 5 minutes then fold in potatoes.

Cover and cook on low heat for another 5 – 10 minutes. The longer you cook it the softer the potatoes will be so you can adjust accordingly.  The potatoes turned out quite good actually.

But they were only part of the brunch.  The rest of it helped me remember why I should cook more often for brunch rather than going out.

French Toast, which you might recognize from this brunch.

Spicy cajun chicken sausage.

The best eggs EVER.

And some super yummy fruit salad courtesy of Ms. O.

After enjoying our meal, we watched a few more episodes of Archer. I’ve heard laughter is good for digestion.

Hungry yet?