By Sue Lau, A Palatable Pastime
1 medium onion, chopped
1/2 red bell pepper, chopped
1 fresh jalapeno, minced (optional)
2 tablespoons olive oil
1 teaspoon cumin seed
3 medium russet potatoes, baked and chilled (leftover are fine), chopped
1 teaspoon Adobo seasoning or Southwest style seasoning salt
1 teaspoon chili powder
5 cloves garlic, chopped
Black pepper, to taste
2 tablespoons butter
2 tablespoons chopped cilantro
1. Sauté onion, bell pepper, jalapeno, and cumin seed in olive oil until onions are translucent.
2. Stir in chopped potatoes, Adobo, garlic, chili powder, butter, and black pepper.
3. Cook, occasionally turning potatoes over with spatula, until golden brown and crispy.
4. Sprinkle with chopped cilantro and serve.
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