Potatoes with Vegetables for Dinner and Breakfast

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The other night, the husband was sick, and I was tired after the gym. So I decided on a quick potato dish for dinner. But I forgot that potatoes don't cook to quickly. So after about 40 minutes, I finally sat down on the couch with a beer in one hand, and my plate of potatoes in another, to watch an episode of No Reservations.
This dish was really good for breakfast the next day as well. It might have been even better since all I had to do was pop it in the microwave for a couple of minutes.

I used asparagus and a green bell pepper, but you can add anything you've got on hand.

Potatoes with Vegetables
3 medium red potatoes, first microwaved for 5 minutes, then cut into cubes
1/2 white onion
1 lb asparagus (I probably had a little less than a pound), trimmed and cut into 1 inch pieces
1 green bell pepper, cut into squares
2 garlic cloves, sliced
olive oil
salt and pepper

1) Heat up your pan, add olive oil, and saute onions for about 6 minutes or so. I like mine almost caramalized.
2) Add potatoes and garlic. Cook into potatoes start to get crispy. Flip potatoes. Season.
3) Add vegetables and keep cooking for another 5 minutes or so.
4) Add about a 1/2 cup of water, cover and cook.
5) Remove cover, let water evaporate and make sure the potatoes are cooked through.
6) Adjust seasoning if necessary. And eat.

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