This meal was super easy and fast to make after getting home from a long day at work. I thought I’d share it with you all. Potatoes are easily one of my favourite foods. They are so versatile you can eat them in so many different ways and also because I think my mom made potatoes or “spuds” with every single dinner when I was younger. I love when they’re all crispy like chips. Cutting them up nice and small into small cubes and frying them up is one of the quickest ways to cook them too. You could have this for lunch or dinner or for leftovers the following day.
All you need is a few things:
- 250g baby potatoes chopped into cubes
- 1 small onion cut up into small pieces
- 50g button mushrooms chopped up
- 50g washed kidney beans
- handful of washed spinach
- 1 large sweet pepper
- mixed herbs
- sprinkle of sage
- 1 tsp paprika
- 1 crushed vegetable stock cube
- sprinkle of garlic powder
To make it’s very simple, put everything in a hot frying pan with some water and cook for about 20-25 minutes. Cook on a high heat for about 15 minutes, then turn down to a medium heat for the remaining 10 minutes. Keep an eye on it at all times as the water can boil off quickly so you’ll need to top it up a few times. I usually leave out the mushrooms and spinach until the end so they don’t overcook.
For the sweet pepper, I scooped out all of the seeds from the centre. Then cut the pepper down one side. I used a George Foreman to grill the pepper but if you don’t have one, then just use a regular oven grill. Put it on a medium heat and cook for about 15 minutes.
The potatoes are done when there soft in the middle. If you like them extra crispy then just leave them on to fry a little longer stirring the mixture constantly. You’ll need the pan to be pretty dry to make the potatoes crispy. I had mine with some sweetcorn too. Made for a delicious combo.