One Potato, Two Potato – Part 1

Kicking off our comfort food series with breakfast.

To make this vegan you can skip the egg, or use your favorite egg replacement.

A spicy tomato, tofu, and chickpea scramble would go great with this, and be equally fast to prepare.

Combine the two in a wrap with some vegan cheese for an amazing breakfast burrito.

Yes, you will see that dish further down the road.

This was a clean-out the fridge dish, created on the fly.

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Breakfast Potatoes with Peas

2 medium red skin new potatoes

1/4 of a large onion, diced

1/4 bunch cilantro, including stems, chopped

1/2 cup frozen peas

1 1/2 teaspoons Roasted Garlic & Rosemary seasoning

- We used Spice Lab brand; not currently sponsored or affiliated, we just like the product

- The blend we use already has salt in it; adjust your seasoning accordingly

Pepper to taste

2 pinches truffle salt sprinkled over the top as plated

Pierce the potatoes a few times with a fork. Place in the microwave, covered, and cook for about 4 minutes (depending on size). They want to feel cooked, but still have structure; they will be getting a second cooking shortly. Dice into bite-sized pieces as soon as you can handle them.

Get a frying pan or wok very hot. Add oil enough to cover the bottom, swirling to coat the pan.

When the oil shimmers, add the onions.

Once the onions start to sweat, add the cilantro, stems & all, and toss together.

Add the Rosemary & Garlic seasoning, tossing once more. Let it rest for a minute or so.

Now dice the potatoes into bite-sized chunks. Put them into the wok or pan, and toss. You may need to add more oil as the potatoes will absorb it very quickly.

Add the peas and continue cooking, tossing periodically, until the peas have a light char on them.

Taste and adjust seasoning (remember that truffle salt goes on when serving).

Portion, sprinkle with truffle salt, enjoy!