Monday, July 30, 2012

Seasoned Veggie Potatoes

I made up this recipe, if you want to call it that, yesterday while I was making dinner. I wanted to make a potato dish and use some veggies left over in the crisper. I would have added mushrooms too, but they were no longer fresh.

It's basically a Potatoes O'Brien with a little twist. I wanted a different flavor so I used Sazon by Goya with Saffron. If you haven't used it, it's a Latin American seasoned salt that gives an orange color to the food. Inside the box are lots of little packets of the seasoning. I only used half a packet, so the potatoes weren't very orange. You can sometimes find it in the Mexican food isle of the grocery store or in most any Latin American market.

I won't include amounts of ingredients in the recipe since I just chopped up what I had left. I would include more veggies next time.
Seasoned Veggie Potatoes

Green Pepper
Red Pepper
Onion (I used red onion)
Corn (frozen or fresh cut off the cob)
Sazon by Goya
Crushed Red Pepper
Salt & Pepper

Peel potatoes and chop in small cubes. Put potatoes in pot of boiling water. Boil for about 10 minutes to get the potatoes partially cooked, but not soft. Drain water and put potatoes and all other ingredients in skillet with small amount of oil. Fry, stirring occasionally, until potatoes are browned and slightly crispy.

1 comment:

  1. Looks like a hearty dish. Even I can try this one.


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