Ease of Preparation: Easy
Yield: Serves 4-6
Potato-Pepper Picadillo
This dish is a sweet, sour and spicy update on your run-of-the-mill potato hash. Many members of the nightshade family are represented here, including the nutrient-packed Goji berry! Top this with a sunny-side egg for a hearty breakfast!
Ingredients:
- Olive oil, for sautéing
- 1 ½ cups (350 ml) white onions, diced
- 1 red bell pepper, medium dice
- 1 green bell pepper, medium dice
- 1 yellow bell pepper, medium dice
- 3 cloves garlic, chopped
- 3 cups (710 ml) cooked cubed yellow-fleshed potato (start from cold and bring to a boil, cook 3 minutes, chill)
- 2 teaspoons (10 ml) dried oregano
- 5 teaspoons (7.5 ml) ground cumin
- 1 teaspoon (5 ml) chili powder
- 1 teaspoon (5 ml) ground cinnamon
- 8 ounces (240 ml) canned stewed tomatoes, drained
- 3 tablespoons (45 ml) red wine vinegar
- 1 tablespoon (15 ml) sugar
- 2 teaspoons (10 ml) tomato paste
- Salt and pepper
- ¼ cup (60 ml) goji berries
- ½ cup (120 ml) sliced pitted green olives with 2 tablespoons (30 ml) of olive brine
- 1 15-ounce (425 g) can kidney beans, drained
Garnish:
- Cilantro, to garnish
- 4-6 eggs, cooked sunny side up, seasoned with salt and pepper
Method:
Heat olive oil in a large pan or skillet over medium high heat.
Sauté the onion, red, green, and yellow peppers, cooking for 2-3 minutes.
Add garlic and cook for 1-2 minutes more, until onion starts to caramelize.
Add the potato and cook for 2 more minutes.
Add the cumin, dried oregano, chili powder and cinnamon. Cook 3-4 minutes, until fragrant.
Mix in the stewed tomatoes, red wine vinegar, sugar, tomato paste, and season with salt and pepper. Stir to combine and bring to a simmer.
Next, mix in goji berries, olives, brine, and kidney beans.
Stir, reduce heat, and cook on medium low for another 5-10 minutes until the flavours combine.
Fry the sunny side up eggs.
To Serve:
Ladle into serving bowls, top with sunny side up egg and garnish with fresh cilantro.
Finish with hot sauce.
Serve immediately.