This is the perfect weekend breakfast or brunch dish, boasting savory flavors that will have your tastebuds singing and your stomach happy. Originally adapted from a recipe in the Mississipi Vegan cookbook.
Wash and cut potatoes into 1/2 inch cubes. Place into a large pot with a pinch of sea salt.
Cover with cold filtered water, just enough to top the potatoes.
Bring to a boil, then simmer for 10-13 minutes, checking regularly and draining as soon as the potatoes are tender.
In a large cast-iron skillet (reminder that if yours sticks, it's time to season that puppy), heat the oil over medium heat. Add onions and cook for about 5 minutes. Add the potatoes and cook, stirring frequently until the potatoes begin to brown on the sides - about 10 minutes.
Once the potatoes are all crispy and golden, add the garlic, bell pepper, vinegar, nutritional yeast, sea salt, and black pepper. Mix well. Cook for another 5 minutes or so, stirring so that the garlic doesn't burn. Season with additional seasonings if desired.
Transfer to a bowl and sprinkle on your toppings*. My current favorite is avocado and sriracha.
Don't be afraid to play with this recipe and use what you have on hand. I've added hot peppers, squash and zuchinni with great results.