Mom's Breakfast Potatoes
4 medium organic Yukon Gold or Butter Potatoes, sliced
1-2 cups of mixed yellow, orange, green, and red bell peppers, sliced
1 cup mixed red, yellow, and white onions, chopped
1 1/4 teaspoons granulated garlic
1 teaspoon basil
11/4 teaspoons parsley
1/8 teaspoon cayenne pepper
1 teaspoon red pepper flakes
1/2 teaspoon coarsely ground black pepper
1/8 teaspoon salt
olive oil to fry
Slice potatoes into 1-2 mm rounds, bell pepper into thin strips, and chop onions. Place in skillet with a thin layer of olive oil coating bottom (avoid non-stick). Add spices. Cook covered on med-low heat for 45-60 min.
Serve by themselves or with tofu scramble. Also very good in a breakfast burrito with black beans, tofu scramble, tomatoes, and vegan sour cream.