Weekend Morning Breakfast

This recipe was inspired by my father's friend Bob. My brother and I and his kids used to camp each summer and he would always make these for us in the morning. I've since veganized the recipe and make these pretty much every weekend I'm home along with some whole wheat toast with either peanut butter or Earth Balance.

4 Red Potatoes, cubed

4 TBL Olive Oil

3 TBL Earth Balance buttery spread

1 Medium Onion, chopped

1/2 Green Pepper, chopped

1/2 Red Pepper, chopped

2 Garlic Cloves, minced

Herbs de Provence (or any mixture of dried Italian herbs)

Garlic Powder

Salt

Black Pepper

Crushed Red Pepper

Parsley, chopped

Place potatoes in a large saucepan filled with water and bring the water to a boil. Boil for about 10-12 minutes, until the potatoes are cooked through but not mushy. Drain potatoes. In a large fry pan, heat the olive oil and Earth Balance. Add the onion, peppers, garlic and saute until the onions are translucent. Add the potatoes and saute for about 10-15 minutes. Add the herbs and spices. Add the parsley at the last minute. Enjoy!