Breakfast Potatoes´┐╝

Breakfast Potatoes

Recipe by Rebecca ReidCourse: Uncategorized
Servings

2

servings
Prep time

5

minutes
Cooking time

15

minutes
Calorieskcal

A great way to use left over potato and a lovely weekend brunch.

Ingredients

  • 2tbsp oil

  • 3 potatoes, cubed

  • 1 onion, sliced

  • 200g tofu, crumbled

  • 1tsp cumin

  • 1tsp dried oregano

  • 150g cherry tomatoes

Directions

  • 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.

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