While visiting Portland last year I was inspired by brunch at the Hungry Tiger – a great restaurant – and came up with this soy free breakfast scramble.
1 – 2 medium russet potatoes, cubed
1 cup of cooked black beans
1 red onion, chopped
1 carrot chopped
1 green bell pepper, chopped
a handful of chopped chives
salt and pepper (to taste)
Rinse cubed potatoes and heat a skillet with olive or canola oil to medium heat. Add potatoes and stir until coated. Add some salt and pepper and fry with lid for 10 minutes. Remove lid and add bell pepper, carrot, and onions. Cook for another 10 minutes. Add beans and salt and pepper to taste. Garnish with chives and sour cream. Enjoy!