Breakfast PotatoesCourse: Uncategorized
A great way to use left over potato and a lovely weekend brunch.
3 potatoes, cubed
1 onion, sliced
200g tofu, crumbled
1tsp dried oregano
150g cherry tomatoes
- Heat 1tbsp of oil in a pot and cook the potatoes for 5 minutes, stirring to stop them from sticking.
- Now add the onion, tofu, cumin and oregano, stir, pop on the lid and cook for 15minutes.
- Heat the remaining tbsp of oil in a pan and cook the tomatoes for 5minutes. Season and serve alongside the potatoes.