Spicy Breakfast Potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
38.00 g(s), Jalapeno Pepper, Raw 180.00 grams, Red Bell Pepper 12.00 g, Fresh Serrano Chili Pepper 317.00 g(s), Onions - Raw 2.00 tsp (5g), Habenaro Pepper1612.00 g (1 medium sized potato ), Russet 3.00 tbsp(s), Oil - Olive 58g(s), Anaheim PepperSalt to tastePepper to taste
Chop all vegetables.
Coat pan/Casserole dish with olive oil
Stove:On HIGH heat, pour all chopped vegatables in very large skillet. Mix well once and then place lid on top with a little room to vent. Stir occasionally until potatos are soft.
OVEN: Pre-heat oven to 425F. Place all vegetables in LARGE casserole/baking dish and cover with aluminum foil. Poke 3-4 holes in the foil. Bake for 20-25min until potatos are soft.
Serving Size: Makes 12 1/2 cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user OGMOMMA2012.
Coat pan/Casserole dish with olive oil
Stove:On HIGH heat, pour all chopped vegatables in very large skillet. Mix well once and then place lid on top with a little room to vent. Stir occasionally until potatos are soft.
OVEN: Pre-heat oven to 425F. Place all vegetables in LARGE casserole/baking dish and cover with aluminum foil. Poke 3-4 holes in the foil. Bake for 20-25min until potatos are soft.
Serving Size: Makes 12 1/2 cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user OGMOMMA2012.
Nutritional Info Amount Per Serving
- Calories: 153.0
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 16.3 mg
- Total Carbs: 27.9 g
- Dietary Fiber: 2.3 g
- Protein: 3.2 g
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