34
BREAKFAST/BRUNCH
The dicing attachment makes it easier than ever to dice a lot of potatoes
evenly
—
in this case, just in time for breakfast.
HOME FRIES
Makes about 4 cups
1. Insert the dicing grid and blade. Dice onion.
Use cleaning tool to clean grid. Reserve in large work
bowl. Dice pepper. Use cleaning tool to clean grid.
Reserve with diced onion.
2. Heat olive oil in a large skillet over medium heat.
When oil is hot, add the diced onion and pepper.
Cook, stirring frequently, until soft and onion is
translucent, about 5 minutes.
3. While onions and peppers are cooking, dice potatoes.
Add to skillet with the salt, paprika, chili powder and
black pepper; stir. Cover and cook until potatoes are
fully cooked through, about 20 minutes.
4. Taste and adjust seasoning as desired.
Serve immediately.
Nutritional information per serving (½ cup):
Calories 72 (23% from fat) • carb. 12g • pro. 2g • fat 2g
sat. fat 0g • chol. 0mg • sod. 272mg • calc. 6mg • fiber 1g
1 onion, halved
1 large green bell pepper, cut
to fit medium feed tube and
seeded
2 tablespoons extra virgin
olive oil
4 russet potatoes (about 1 to
1½ pounds), scrubbed
1 teaspoon kosher salt
½ teaspoon smoked paprika
¼ teaspoon chili powder
¼ teaspoon freshly ground
black pepper
To Next Page
Loading...
Need help?
General
