Oh, idaho! breakfast potatoes

Yield: 6 servings

Measure Ingredient
2 larges Russett pototoes; peeled and cut into 1/2-inch cubes (about 1 lb. total)
1 tablespoon Oriental sesame oil
3 mediums (5 to 6-oz. ea.) Onions; chopped
6 eaches Cloves garlic; minced or pressed
3 eaches Fresh jalapeno chilies; stemmed, seeded, and finely chopped
⅔ cup Chopped fresh cilantro (coriander)
2 teaspoons Ground cumin
3 tablespoons Lime juice
8 larges Eggs, beaten to blend
\N x ;Salt
\N x ;Pepper
\N x Salsa
\N x Warm flour or corn tortillas (optional)

Pour 1 inch water into a 2- to 3-quart pan. Add potatoes, cover and bring to a boil over high heat; simmer until potatoes are tender when pierced, 10 to 12 minutes. Drain well.

Meanwhile, pour oil into a 10- to 12-inch nonstick frying pan over medium heat. When oil is hot, add onions and garlic. Stir often until onions are limp, about 10 minutes. Add chilies, cilantro, and cumin; stir often for 1 to 2 minutes.

Mix potatoes and lime juice with ingredients in pan, then spread out to make rather level. Pour eggs over potatoes; as they cook, use a wide spatula to scrape and lift firm portions from pan bottom, so uncooked egg can flow beneath. Cook until eggs are set as firmly as you like. Scoop onto plates and season portions to taste with salt, pepper and salsa, and accompany with tortillas.

Makes 6 servings.

PER SERVING: 213 calories (40% from fat); 11g protein; 9.4g fat (2.4g sat.); 22g carbo; 95mg sodium; 283mg chol.

From: Sheila Mills, Eagle, ID in "SUNSET" magazine, 5/94.

Typed by iRis gRayson.

Submitted By IRIS GRAYSON On 08-12-95

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