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- Makes 6 cups
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This hearty dish is easy to prepare ahead of time which makes it an ideal holiday breakfast dish and a good option to serve for brunch. When you’re ready to serve, simply reheat the potatoes and spoon them on top of toast or roll up in tortillas. To make it a bigger meal, serve it with a side of steamed greens or vegetables or with a salad.
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Ingredients
- 1 ½ cups chopped red onion
- 3 tablespoons prepared yellow mustard
- ¼ teaspoon ground allspice
- 1 ½ teaspoons finely chopped seeded jalapeño
- 2 pounds potatoes, any variety, scrubbed and cut into ½-inch cubes
- Sea salt
- 2 ripe medium tomatoes, finely chopped (about 1 cup)
- ½ cup fresh cilantro, finely chopped
- 3 tablespoons fresh lime juice (from 1 to 2 limes)
- 6 slices whole-grain bread, toasted, or 6 whole-grain tortillas, warmed
- Hot Chile Sauce (optional)
Instructions
- In a skillet, combine the onion, mustard, allspice, jalapeño, and 1 cup water. Stir to combine and bring to simmer over medium heat. Cover the pan and cook until the onions are translucent, 5 to 10 minutes. Add the potatoes, salt to taste, and an additional 1 cup water. Raise the heat to high, cover, and cook, stirring once or twice, for 5 minutes. Reduce the heat to medium and continue to cook, covered, until the potatoes are tender when pierced with a sharp knife, 10 to 15 minutes. You can prepare the dish to this point up to 2 days ahead; just transfer the potato mixture to an airtight container and store in the refrigerator until ready to serve.
- To serve, reheat over low heat if necessary. Just before serving, stir in the tomatoes, cilantro, and lime juice. Place a slice of bread on each of six plates and top them evenly with the potato scramble. Alternatively, wrap the scramble in warmed whole-grain tortillas. If desired, drizzle Hot Chile Sauce over the top or pass it in a bowl at the table.
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