Ingredients:
- 6-8 large potatoes
- water for boiling
- 1/4 cup olive oil
- 1 onion, sliced
- 3/4 cup mushrooms
- 1 1/2 tsp chili powder
- 4 green onions (scallions)
- 1 avocado, diced
- sour cream or vegan sour cream (optional)
- Tabasco or hot sauce, to taste (optional)
Preparation:
In a large pot, cover the potatoes with water and bring to a boil. Allow to cook until just barely soft, about 20 minutes. Drain and allow to cool slightly, then cut into 1 inch chunks.In a large skillet, sautee the potatoes, onion and mushrooms in olive oil. Add the chili powder and cook, stirring frequently, for about 7 to 9 minutes, until potatoes are browned. Add the green onions and cook for one more minute.
Top with avocado and remaining ingredients, if desired. Serve hot.
This chili breakfast potatoes recipe is vegetarian, and , if you omit the sour cream or use a non-dairy vegan sour cream substitute, it is also vegan.
