This brunch will make your kitchen smell so good. If you are craving a Mexican ish brunch , this is what you make my friends! Make a big batch because it will go fast, promise!
So you can make scrambled eggs instead of sunny side up eggs or even poached eggs!
Top the potatoes with your favorite cheese and serve it with crusty buttered bread and you’re talking business.
You can also add zucchini or sweet potatoes to the vegetable mix.Time to get creative in the kitchen!
Ingredients:
- 2 potatoes (cut in small cubes)
- 2 small onions(sliced thinly)
- 1 bell pepper (cubed)
- 1/4 cup coconut oil or olive oil
- 2 tablespoons butter or ghee(melted)
- 1 teaspoon red chili pepper powder
- 1 teaspoon paprika powder
- 1 teaspoon cumin powder
- Salt to taste
- Avocado (sliced thinly, optional)
- Lemon
Directions:
- Preheat oven to 375° F . Line a baking sheet with parchment paper. Mix oil,butter,salt,red chili powder, cumin powder, paprika powder.
- Put the vegetables on the tray and pour the oil mixture on them and mix with a spatula . Arrange in a single layer and sparsely in order to avoid creating steam. They won’t get crispy if you place them in a clump( such a clumsy way to explain).
- Bake for 25 minutes until vegetables are done. Sprinkle with lemon .
- Serve with eggs, cheese , bread ! Whatever your heart desire
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