Savory Breakfast Potatoes

Rosemary potatoes (in olive oil)
Rosemary potatoes (in olive oil) (Photo credit: Wikipedia)




2 large sweet potatoes, cut into 1″ cubes

1 to 2 tablespoons olive oil

1/4 teaspoon

1/8 salt

1/8 pepper

1 pinch cayenne pepper

1 half or whole small yellow onion

3 clove garlic or 1/2 teaspoon garlic powder

Slice potato into cubes next, warm a pan on medium-high. Add sweet potatoes onions, bell pepper, garlic clove and seasonings into the pan with half the olive oil (You may want to add a touch more oil to stop the sticking and assist with browning, cook on medium temperature browning as many sides of the potatoes for 7-10 minutes stirring potatoes until softened (or a fork can pierce).

Serves 4

Serve with Just Right tofu scramble, Pancakes, Or Omelet with cheese

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About Sereda Aleta Dailey

Sereda Aleta Dailey is known by friends and seekers by her title: Sahyofeya, which means 'Great Mother'. She was born on 16th December 1977 in Salinas, California. Sereda, is a full-time writer and a health, spirituality and writing enthusiast for decades. She has published several noteworthy videos and articles online. She is a member and founder of the Bliss Returned Network. In her spare time she practices peace and joy in being fully present. She plays with astrology, creating art and adoring nature. She lives in Baltimore, Maryland, with her husband, currently working on her 11th novel.

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