A delicious way to start the day, or great as a side to your main meal. This recipe was made in a 26cm skillet.
70 grams or 2 medium kumara
6 cloves garlic, minced
1 onion, diced
1 red capsicum, diced
2 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon paprika
2 teaspoons fresh rosemary, finely chopped
1 ¼ cups olive oil, divided
- Cover the whole kumaras with water in a large pot. Bring to boil for 5 minutes, until tender. Drain and remove the skin.
- Dice kumara into 2cm pieces. Toss with salt, garlic powder, paprika, and ¼ cup of olive oil.
- Heat skillet over medium-high heat for 5 minutes. Add 1 tablespoon of olive oil to the skillet. Add potatoes and cook until browned on the first side, 3-5 minutes. Add capsicum, onions, and garlic. Stir well to combine.
- Cook, stirring often, until the veggies are browned on all sides, 10 minutes. Stir in fresh rosemary and serve (great served with an egg on top for breakfast!)
Note: Serving size is 2 for breakfast, 4 as a side to a main meal.