Breakfast Potatoes – Low Salt, Low fat, and Just Plain Good

Every once in awhile I just have to have something for breakfast besides my usual high fiber cereal.  I crave a bit of decadence some mornings and every so often I indulge.  My favorite is Smothered Breakfast Potatoes.  Everyone loves this and when I want to pamper one of our adult kids, or now our grandchildren when they visit or I visit them, this is what shows up on the breakfast plate!

6 medium red skinned potatoes, washed and diced in large pieces, not slices.

1 small onion diced

1 small green pepper, diced

4 ounces mushrooms, sliced

½  cup frozen corn

1 small can mild green chilies

1 clove garlic, diced

1/3 cup diced celery

3 tablespoons extra virgin olive oil

½ cup fat free vegetable stock

½ teaspoon black pepper

½ teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon curry powder

optional: 1/4 cup rinshed black beans (Increses protein & fiber, and so good!)

4 large eggs with yolks or 6 egg whites

2 tablespoons fat-free shredded cheddar cheese to garnish

sour cream & salsa as condiments

Rinse potato chunks and microwave 4 minutes until they begin to soften.  In large sauté pan heat oil and cook onion and garlic, until onions are translucent, about 3 minutes.  Add potatoes and mushrooms and cook on medium high until potatoes begin to brown, stirring frequently for 3 – 5 minutes.  Add corn, pepper, celery, and green chilies.  Add spices and vegetable stock.  Cook 3 minutes on medium heat, covered.  If you like your celery softer, cook a few more minutes.  Add black beans is using them. Crack eggs into bowl, with or without yolk, and whisk with fork.  Add to potato mixture and cook uncovered, stirring frequently on medium heat until eggs cook, about 3 – 4 minutes.  Sprinkle with fat=free shredded cheddar cheese.

Serve with salsa and fat-free sour cream.