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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!
SERVES
4
TO
6
Ingredients
- Olive oil, for sautéing
- 1 1/2 cups (350 ml) white onions, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 medium yellow bell pepper, diced
- 3 cloves garlic, chopped
- 3 cups (710ml) cooked cubed yellow-fleshed potato
- 2 teaspoons (10ml) dried oregano
- 1.5 teaspoons (7.5ml) ground cumin
- 1 teaspoon (5ml) chilli powder
- 1 teaspoon (5ml) ground cinnamon
- 8 oz (240ml) canned stewed tomatoes, drained
- 3 tablespoons (45ml) red wine vinegar
- 1 tablespoon (15ml) sugar
- 2 teaspoons (10ml) tomato paste
- Salt and black pepper, to season
- 1/4 cup (60ml) goji berries
- 1/2 cup (120ml) sliced and pitted green olives + 2 tablespoons (30ml) olive brine
- 1 15 oz (425g) can kidney beans, drained
- Cilantro, to garnish
- 4-6 eggs
Directions
- Heat olive oil in a large pan or skillet over medium-high heat.
- Sauté the onion, red, green, and yellow peppers, cooking for two to three minutes.
- Add garlic and cook for one to two minutes more, until the onion caramelizes.
- Add the potato and cook for two more minutes.
- Add the cumin, dried oregano, chilli powder and cinnamon. Cook three to four minutes, until fragrant.
- Mix in the stewed tomatoes, red wine vinegar, sugar, and tomato paste, and season with salt and pepper. Stir to combine and bring to a simmer.
- Mix in goji berries, olives, brine, and kidney beans.
- Stir, reduce heat, and cook on medium-low for another five to 10 minutes until the flavours combine.
- Fry the eggs sunny side up.
- Ladle into serving bowls, top with a sunny-side-up egg and garnish with fresh cilantro.
- Finish with hot sauce.
- Serve immediately. Enjoy!
