2 tablespoons vegan butter (I use Earth Balance)
4-6 new red potatoes, diced
1 bunch scallions, chopped or 1/2 onion, chopped
salt and pepper, to taste
1 sweet red pepper, chopped finely
2-4 jalapeno peppers, seeded and minced
1/3 cup vegan cheddar or jack cheese, optional
1. Melt margarine in a saucepan over medium-low heat. Add potatoes to pot, along with onion. Stir well. Sprinkle with salt and pepper. Cover and let cook, stirring often.
2. If they look dry, maybe add a touch more oil/margarine. After about 10 minutes, add the red pepper and jalapenos. Stir, cover and continue cooking until potatoes are just tender.
3. At this point, add cheese, if using. I have had it both ways (with and without cheese) and have decided it must be entirely a mood issue, because it is good either way.
I have at times added corn and green peppers to this depending on what looks good in the garden. I like this combo for jazzing up my garden's potato abundance.