I ate breakfast at a Chili’s restaurant in an airport last month, and I really liked their “breakfast potatoes” – which were prepared as if they were in a wet curry, but the spices were Mexican rather than Indian. The end result was greasy, saucy, spicy, and really good.

This morning I tried to duplicate the recipe, and while what I came up with wasn’t the same, it was delicious.

Breakfast Potatoes

3 T. oil
1/2 large onion, diced
1/4 red pepper, diced
2-4 cloves garlic, minced
1 tomato, diced
3 T. tomato sauce (or leftover tomato soup or red sauce)
6 small or 4 large potatoes, peeled and cubed
1-1/2 tsp. paprika
1/4 tsp. cayenne or to taste
3/4 tsp. red pepper flakes
1/2 tsp. cumin
1/2 tsp. chili powder
salt and black pepper to taste

1. Boil the potatoes in salted water until tender. Drain.

2. While the potatoes are cooking, place the oil in the bottom of a large skillet and heat. Add onions, peppers, and garlic, and sautee until the onions are transparent. Add the spices and sautee briefly or until the spices lose their raw smell.

3. Add the diced tomato and stir briefly, then pour in the tomato sauce – you should now have a nice, thick sauce. Add the potatoes and cook for about 5 minutes, stirring occasionally. Add salt and pepper to taste and serve.

Serves 2-3.