If these cold days and snow days have got you craving a hearty, stick-to-your-bones breakfast, I found just the thing to go with your egg-white omelet: this diabetes-friendly Chili Fried Potatoes recipe from Health.Com. Stay safe, stay warm and stay full!
- 3 cups cubed unpeeled baking potato (about 1 pound)
- 1/2 teaspoon olive oil
- Olive oil-flavored cooking spray
- 1 small onion, halved, thinly sliced, and separated into rings
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 1/2 cup (2 ounces) shredded reduced-fat sharp Cheddar cheese
Arrange potato in a steamer basket over boiling water. Cover and steam 10 minutes or until tender. Remove from heat.
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes or until tender. Add potato, chili powder, and salt. Cook 5 minutes or until potato is lightly browned, stirring often. Sprinkle cheese over potato. Cover, remove from heat, and let stand 1 minute or until cheese melts.