1 small hot chili -- seeded and cut into thin rings
1 Anaheim or poblano chili pepper -- seeded and cut into thin rings
1 red bell pepper -- seeded and cut into julienne
1/4 cup fresh cilantro -- chopped
2 to 3 tablespoons olive oil
8 to 10 cloves of garlic -- chopped
chili seasoning
salt and pepper to taste
Boil the potatoes until they can be pierced with a fork yet still offer some resistance. Peel potatoes and dice.
Heat the oil in a heavy skillet and sauté the onion, garlic, chilies and pepper until just beginning to brown. Add the diced potatoes and continue to sauté until the potatoes are nicely browned on all sides. About halfway though the cooking, season to taste with the chili powder, salt and pepper.
Just before the cooking is finished add the cilantro and toss lightly.
A great side dish with any breakfast, especially omelets and scrambles.
Mr Breakfast would like to thank CornFlake for this recipe.
