These breakfast potatoes pair small golden potato cubes with onion and bell pepper. Parboil the potatoes before browning, then add Original Dust off the heat so the seasoning stays clear.
Make it with Original Desert Dust. Start with the amount listed, then taste before adding more.
1 1/2 level teaspoons (7.5 ml) Original Desert Dust
Directions
Parboil the cubes. Place potatoes in a saucepan and cover with cold water. Bring to a boil and simmer 4–6 minutes until the outside starts to soften but the cubes still hold their shape. Drain and let steam-dry for 5 minutes.
Soften the vegetables. While potatoes dry, heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook onion and pepper 6–8 minutes until softened, stirring. Transfer to a bowl.
Brown the potatoes. Add the remaining tablespoon oil to the skillet over medium-high heat. Spread potatoes in a single layer. Cook 10–15 minutes, turning every few minutes, until browned on several sides and tender inside.
Combine and finish. Return onion and pepper to the skillet and stir for 1–2 minutes to warm through. Turn off the heat, sprinkle with Original Dust and toss gently so the cubes keep their shape.
Serve hot. Divide among four plates and serve promptly. If the skillet cannot hold the cubes in one layer, brown in two batches; allow additional time rather than crowding the pan.
Yield: 4 side servings.
The Dust In This Recipe
The Original Desert Dust
$12.99
Make it with Original Desert Dust. Start with the amount listed, then taste before adding more.
✦The Date Is the DifferenceOrganic Coachella Valley dates bring sweetness, body and depth.
✦Smoky & EarthyA balanced all-purpose blend made for everyday cooking.
Yukon Gold potatoes hold their shape while developing browned surfaces. Russets can work but break more easily after parboiling. Keep cubes close to 1/2 inch so their centers soften at a similar rate.
CAN I SKIP PARBOILING?
This method relies on parboiling to start the centers before pan browning. Raw cubes require a longer covered stage and different timing, so they are not a direct shortcut in these instructions.
WHY COOK THE PEPPERS SEPARATELY?
The vegetables release moisture and can burn during the longer potato browning stage. Softening them first and returning them near the end gives better control over both textures.
HOW DO I STOP THE POTATOES STICKING?
Use a suitable large skillet, enough of the measured oil and dry potatoes. Let each side brown before turning. A nonstick skillet makes the small cubes easier to lift intact.
CAN I PREPARE THE POTATOES THE NIGHT BEFORE?
Parboil, drain and cool promptly in a shallow container, then refrigerate within two hours at 40°F (4°C) or colder. Use the next day, patting dry before browning and heating fully through.
CAN I CHANGE THE PEPPER COLOR?
Use the same amount of yellow or green bell pepper if preferred. Green pepper tastes less sweet. Avoid adding watery vegetables at the start of the potato browning stage.
HOW DO I REHEAT LEFTOVERS?
Refrigerate within two hours, or one hour above 90°F (32°C), and use within 3–4 days. Reheat to 165°F (74°C). A skillet or uncovered oven tray restores more surface texture than a covered microwave container.
Avocado egg salad combines firm cooked eggs with ripe avocado, lime and Guacamole Dust. Mash only part of the avocado so the salad keeps a chunky, spoonable texture.
Chili lime pepitas get their crunch from a gentle roast and a brief return to the oven after seasoning. Let the seeds cool completely before judging the texture.
