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Title: Idaho Breakfast Potatoes
Categories: Vegetable Camping
Yield: 6 Servings
| 2 | lg | Russet potatoes about 1 lb, peeled and cut into 1/2-inch cub |
| 1 | tb | Oriental sesame oil |
| 3 | md | Onions (5 to 6 oz each); chopped |
| 6 | Cloves garlic; minced or pressed | |
| 3 | Fresh jalapeno chilies; stemmed, seeded, and finely chopped | |
| 2/3 | c | Fresh cilantro; chopped |
| 2 | ts | Ground cumin |
| 3 | tb | Lime juice |
| 8 | lg | Eggs; beaten to blend |
| Salt and pepper | ||
| Homemade or prepared salsa | ||
| Warm flour or corn tortillas | ||
| (optional) |
Pour 1 inch water into a 2 to 3-quart pan. Add potatoes, cover, and bring to a boil over high heat; simmer until potatoes are tender when pierced, 10 to 12 minutes. Drain well.
Meanwhile, pour oil into a 10- to 12-inch nonstick frying pan over medium heat. When oil is hot, add onions and garlic. Stir often until onions are limp, about 10 minutes. Add chilies, cilantro, and cumin; stir often for 1 to 2 minutes. Mix potatoes and lime juice with ingredients in pan, then spread out to make rather level. Pour eggs over potatoes; as they cook, use a wide spatula to scrape and lift firm portions from pan bottom, so uncooked egg can flow beneath. Cook until eggs are set as firmly as you like. Scoop onto plates and season portions to taste with salt, pepper, and salsa and accompany with tortillas. Makes 6 servings.
Per serving 213 cal. (40 percent from fat); 11 g. protein; 9.4 g fat (2.4 g. sat.); 22 g. carbo.; 95 mg sodium; 283 mg chol.
Source: Sheila Mills of Rocky Moutain River Tours
Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com