Spanish Roasted Breakfast Potatoes
Total Time
1 hour and 10 minutes
Prep Time
10 minutes
Cook Time
1 hour
Rating
0 out of 5 stars
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Ingredients
2 servings
- 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
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Preparation
Step 1
Preheat oven to 400 degrees F.
Step 2
In a medium bowl put all ingredients and spices together, except cilantro. Mix well so that potatoes are fully covered in spices.
Step 3
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.
Step 4
Place in a bowl and sprinkle in fresh cilantro. Add more salt and pepper to taste. Stir and serve immediately. Makes 2 large servings.
Step 5
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