Spice things up at your next brunch, by including some inspiration from Mexico. These tender homefries have sweet red peppers, smokey chipotle peppers and a little kick from some fresh jalapeño. For even more Mexican flavours, try serving them with guacamole and some fresh salsa.
112g / ½ cup Crystal margarine
3 large Russet potatoes
1 large Red pepper
1 Chipotle pepper
1 medium White onion
Salt and Pepper for seasoning
- Peel the russet potatoes and dice them into approximately 2 cm cubes. They don’t have to be perfectly square, just all around the same size to ensure even cooking. Once peeled and chopped, allow them to sit in a bowl, in the sink with water running on them for 5 minutes.
- While the potatoes are rinsing, dice the red pepper, jalapeno, and onion into about 1cm square pieces.
- Open a can of chipotle peppers and pull out one (or two if you like it spicy), dice it and keep it in a separate bowl.
- Once you are ready to cook, drain the potatoes in a strainer and set aside
- Place a large pan (non-stick if available) on to the stove and place on medium-high heat. Once the pan is hot, add the Crystal margarine to the pan, and allow it to melt fully. Once melted, toss the potatoes into the hot margarine, until all the potatoes are coated.
- Continue cooking the potatoes on medium heat, tossing occasionally.
- Once they begin to go golden brown, add in the onions and peppers. Toss them to combine. Allow them to cook gently until the onions have become translucent and the peppers are tender.
- Serve them as a meal on their own, or serve them as a side with eggs and other breakfast favourites.
- Allowing the potatoes to rinse, will remove some of the outer staches, which means they won’t burn as quickly or stick as much in the pan. It also allows them to take on more water, meaning they cook faster and more evenly.