- 1 ½ cups chopped red onion
- 3 tablespoons prepared yellow mustard
- ¼ teaspoon ground allspice
- 1 ½ teaspoons finely chopped seeded jalapeño
- 2 pounds potatoes, any variety, scrubbed and cut into ½-inch cubes
- Sea salt
- 2 ripe medium tomatoes, finely chopped (about 1 cup)
- ½ cup fresh cilantro, finely chopped
- 3 tablespoons fresh lime juice (from 1 to 2 limes)
- 6 slices whole-grain bread, toasted, or 6 whole-grain tortillas, warmed
- Hot Chile Sauce (optional)
In a skillet, combine the onion, mustard, allspice, jalapeño, and 1 cup water. Stir to combine and bring to simmer over medium heat. Cover the pan and cook until the onions are translucent, 5 to 10 minutes. Add the potatoes, salt to taste, and an additional 1 cup water. Raise the heat to high, cover, and cook, stirring once or twice, for 5 minutes. Reduce the heat to medium and continue to cook, covered, until the potatoes are tender when pierced with a sharp knife, 10 to 15 minutes. You can prepare the dish to this point up to 2 days ahead; just transfer the potato mixture to an airtight container and store in the refrigerator until ready to serve.
To serve, reheat over low heat if necessary. Just before serving, stir in the tomatoes, cilantro, and lime juice. Place a slice of bread on each of six plates and top them evenly with the potato scramble. Alternatively, wrap the scramble in warmed whole-grain tortillas. If desired, drizzle Hot Chile Sauce over the top or pass it in a bowl at the table.
Originally appeared on forksoverknives.com