Cheesy Breakfast Potatoes
WHAT YOU NEED
- 5 medium potatoes, peeled and finely diced into even pieces
- 1 bell pepper, seeded and diced
- 1/2 onion large, diced
- 2 Roma tomatoes, diced
- 2 tbs olive oil
- 1/2 cup Cacique® Mexican Four Cheese Shredded Cheese
- salt to taste
- pepper to taste
HOW TO MAKE IT
- Peel and dice potatoes, keeping them covered in water to prevent discoloration and to remove excess starch. When ready to use, drain on a paper towel and pat dry.
- Heat nonstick pan over medium high. Add oil and heat for 30 seconds till shimmering. Add diced onion and sliced bell pepper. Sauté until onions become translucent and bell pepper is soft, for about 3 to 5 minutes. Add Roma tomato and cook one minute more.
- Next, add diced potatoes and mix ingredients. Season with salt and pepper. Cook uncovered on medium heat for an additional 20 to 30 minutes or until potatoes are fork tender. Be sure to move the potatoes every few minutes to prevent them from burning or sticking to the pan. Taste and adjust seasonings, if necessary.
- Once potatoes are cooked through, turn off flame and fold in cheese, stirring until melted and gooey. Serve immediately.
