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Southwestern Potato Scramble Recipe

   
 

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     Southwestern Potato Scramble

Category   Breakfast - Brunch
Sub Category   None

Ingredients
5 red potatoes, chopped
3 tbsp. canola oil
1/4 tsp. cayenne pepper
1/8 tsp. black pepper
1/8 tsp. salt
1/2 cup chopped onions
3 cloves garlic, minced
2 cups firmly packed chopped collard greens
1 can (15 oz.) black beans, drained and rinsed
 
salsa
1 avocado, sliced

Instructions
Combine the potatoes and oil in a large skillet over medium-high heat. Loosely cover and cook until browned and softened but not mushy, about 20 minutes, stirring often. Uncover and reduce the heat to medium-low.
Stir in the spices, onions and garlic. Next, stir in the collards, then the beans, and continue cooking until the collards are partially wilted, about 5 minutes. (Be sure to add the beans last so they don't get too mushy.)
Dish the potato mixture onto plates, and top with the salsa and avocado slices.


Originally Submitted
8/20/2011





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