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Title: Tex-Mex Home Fries
Categories: Breakfast, Potatoes
Yield: 4 Servings

1 qt Water
4 c Potatoes (4); peeled, cubed
1/2 ts Salt
1 ds Black pepper
1/4 c Fresh cilantro; chopped
2 tb Fresh dill; chopped
3/4 c Green pepper; diced
1 md Ripe red tomato; coarsely
-chopped
1 tb Sunflower oil
1 tb Fresh Jalapeño; minced
1 1/2 c Onion (3); chopped
1 c Sharp cheddar cheese; grated
1/2 c Sour cream
1/2 c Salsa

Bring water to a boil in a 3 qt saucepan. Add potatoes and cover.
Cook over medium heat for 10 to 15 minutes until potatoes are just
tender and a fork goes into them easily. Drain.

In medium-sized bowl, mix potatoes with salt, pepper, cilantro, dill,
green pepper, and tomato. Stir well. Preheat a 10" cast-iron skillet;
add oil. Sauté garlic, hot pepper, and onion over medium heat. When
onions begin to brown, add potato mixture. Continue to cook over low
heat until potatoes are nicely browned. Sprinkle grated cheese over
potatoes. Cover and cook for 5 minutes. Turn off heat and serve with
sour cream and salsa on the side.

Recipe by Horn of the Moon Cookbook by Ginny Callan

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