When I was a little girl I wanted to be a river dancer. Yeah, you know the ones that rapidly kick their feet up on stage. I used to make my Mom watch me do it for hours. What strange aspirations I had.
Another year I wanted to be a waitress because my Dad got me a kitchen set for my birthday. It even had fake donuts that smelt like strawberries! I’d take a notepad and ask everyone what they wanted to order from my restaurant. I even let them order breakfast for dinner, to keep up with the Perkins and IHOP competition.
It didn’t matter what they ordered though– because I’d usually bring them back whatever I wanted to eat. Mostly donuts, cookies, and pies.
Sometimes Spanish potatoes.
Since I’m half Puerto Rican, Spanish potatoes were always a favorite in my house. My mom usually made them as a side for breakfast, but they compliment any meal perfectly.
I’d even put ketchup on them, but Mom always said I was ruining her potatoes by doing so. When I got older I stopped the ketchup nonsense and simply enjoy the savory Spanish flavors that are found uniquely in each and every bite.
This is my comfort food. I’d make it if I was having a bad day. I’d make it on a good day. Actually, I’d make it any day.
It’s forever incredible, and brings back memories from my river dancing days.
The key seasoning is Sazon, which you can find at most groceries stores, just ask! Goya makes some good stuff.
I added corn, kale, and cilantro for a unique twist.
Spanish Roasted Breakfast Potatoes
Delicious oven-roasted spanish potatoes with kale and sweet corn. Perfect with scrambled or fried eggs for breakfast!
Ingredients
- 1 large russet potato, cut into cubes
- 1/2 cup canned sweet corn, drained
- 2 cups of chopped kale
- 3 cloves of garlic, minced
- 1 tsp olive oil
- 1 packet of Sazon
- 2 tsp cumin
- 2 tsp red pepper flakes
- 1 tsp garlic powder
- 1/2 tsp sea salt
- Fresh ground black pepper
- 1/4 cup of fresh chopped cilantro for topping
Instructions
- Preheat oven to 400 degrees F.
- In a medium bowl put all ingredients and spices together, except cilantro. Mix well so that potatoes are fully covered in spices.
Cut a large sheet of foil and place potato mixture in the center. Carefully seal all edges and make a foil packet. Place in oven and bake for 1 hour or until potatoes are tender and kale starts to crisp up.
Place in a bowl and sprinkle in fresh cilantro. Add more salt and pepper to taste. Stir and serve immediately. Makes 2 large servings.
1 comment
That looks really tasty! And perfect for the season in a different kind of way. And, your pink casserole dish is awesome 🙂