Rainbow Homefries

When I first moved to the US I had no idea what homefries were. This delicious mix of fried potatoes with some onion and pepper won my heart. The addition purple fingerling potatoes and some fresh herbs makes this dish irresistible.

Ingredients
2 medium potatoes (keep the skin on!)
2-3 purple fingerling potatoes or 1 medium sweet potato
1 shallot
2 cloves garlic
1 small green pepper
A few leaves of flat leaf parsley and one stick of rosemary
2oz butter or 2 tbps avocado or olive oil for frying
Salt and pepper to taste (I love using onion salt for this recipe)

Method

Chop the potatoes (both the white potatoes and the fingerling / sweet potatoes) into chunks about 2cm square (1/3 inch). In a heavy bottom pan (I recommend using a cast iron pan if you have one!) heat the oil/ butter on a medium/high heat. Add the potatoes, some salt and pepper and leave for around 5 minutes. You should see the potatoes have started to brown, stir lightly and chop the shallot and green pepper before adding those to the pan with a little more seasoning. Leave covered for about 10 minutes and the vegetables should be softening. Finely destalk and chop the rosemary leaves, and add them to the pan, stir again, then leave covered for another 5 minutes until the vegetables are cooked through and brown on all sides. Finely chop the parsley and add along with a little more salt, stir and serve.

I love to serve this with poached eggs (when they are successful!), and a little veggie bacon or avocado toast with a sprinkling of feta. These could be added as a side to a lunch or dinner dish too and would go down a treat with some sausages or fish.

These are inherently gluten free, and vegan (so long as you use oil, not butter).