Potatoes with Tomatoes and Cilantro Recipe

One of our “go-to” dinners is “breakfast for dinner”, or “brinner”, as some of my friends call it. Frequently, that means eggs with sausage and hashbrowns. But sometimes, it means fried potatoes with tomatoes and cilantro with the eggs instead. This is my favorite way with “brinner”!

Sometimes, my fifteen-year old and I will have this for lunch, too (the boys aren’t very fond of potatoes). I will give the recipe for two large servings. It doubles just fine.

Fried Potatoes with Cilantro and Tomatoes

Fried Potatoes and Eggs with Tomatoes and Cilantro

2 russet potatoes, scrubbed or peeled
2 tablespoons olive oil
1 tablespoon butter
2 cloves garlic, minced
1/2 onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon chili powder
1 large tomato, chopped
2 or 3 sprigs of cilantro, chopped

Chop the potatoes into 1/2″ cubes. Put them in a microwave-safe dish, cover with cling wrap, and microwave on high for 5 minutes.

Heat oil and butter in a large skillet over medium heat until the butter is melted and the oil shimmers. Add the onion and cook for 2 minutes. Add the garlic and cook for another minute. With a slotted spoon, remove the garlic and onion to another dish.

Add the potatoes to the pan and spread them out in an even layer. Let them sit for about 3 minutes, or until browned. Add the salt, pepper, and chili powder, and stir. Let sit for another 2 minutes and then add the garlic and onions. Stir to heat through, and then put on plates.

Top the potatoes with the tomato and then the cilantro.

I like this served with over-medium eggs that were cooked in the same pan. Mmmm…

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