The Forks Over Knives Plan by Alona Pulde

Author:Alona Pulde
Language: eng
Format: epub, mobi
Publisher: Touchstone

Potato Scramble with Hot Chile Sauce

Makes about 6 cups scramble

This hearty dish is easy to prepare ahead of time, which makes it ideal for holiday breakfasts and a good option to serve for brunch. When you’re ready to serve, simply reheat the potatoes and spoon them on top of toast or roll up in tortillas. To make it a bigger meal, serve it with a side of steamed greens or vegetables or with a salad. —DT

11/2 cups chopped red onion

3 tablespoons prepared yellow mustard

1/4 teaspoon ground allspice

11/2 teaspoons finely chopped seeded jalapeño

2 pounds potatoes, any variety, scrubbed and cut into 1/2-inch cubes

Sea salt

2 ripe medium tomatoes, finely chopped (about 1 cup)

1/2 cup fresh cilantro, finely chopped

3 tablespoons fresh lime juice (from 1 to 2 limes)

6 slices whole-grain bread, toasted, or 6 whole-grain tortillas, warmed (see page 159)

Hot Chile Sauce for serving (optional)

1. In a skillet, combine the onion, mustard, allspice, jalapeño, and 1 cup water. Stir to combine and bring to a simmer over medium heat. Cover the pan and cook until the onions are translucent, 5 to 10 minutes. Add the potatoes, salt to taste, and an additional 1 cup water. Raise the heat to high, cover, and cook, stirring once or twice, for 5 minutes. Reduce the heat to medium and continue to cook, covered, until the potatoes are tender when pierced with a sharp knife, 10 to 15 minutes. You can prepare the dish to this point up to 2 days ahead; just transfer the potato mixture to an airtight container and store in the refrigerator until ready to serve.

2. To serve, reheat over low heat if necessary. Just before serving, stir in the tomatoes, cilantro, and lime juice. Place the bread on plates and top them with the potato scramble. (Alternatively, wrap the scramble in warmed whole-grain tortillas.) If desired, drizzle Hot Chile Sauce over the top or pass it in a bowl at the table.

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