Egg-less Potato Scramble
2 medium russet potatoes – peeled and cut into 1/2-inch dice
2 tablespoons canola oil
salt and black pepper
2 cups grated butternut squash (about 8 ounces)
1 large pasilla pepper – stemmed, seeded and diced
2 green onions – thinly sliced
3/4 cup grated jack cheese (about 3 ounces)
In medium saucepan, bring 4 cups water to a boil. Add potatoes and boil about 5 minutes or until barely tender; drain. In 10-inch nonstick skillet, heat oil over high heat. Add potatoes and season with salt and pepper; cook over high heat, stirring occasionally, about 10 minutes or until golden brown. Add squash, pasilla pepper and onions; cook over medium heat, stirring occasionally, about 5 minutes or until squash is tender. Sprinkle with cheese and cook, covered, about 2 minutes or until cheese is melted. Serve immediately.
NOTES : Tip:
~ Peel butternut squash with a vegetable peeler and grate on the large holes of a box grater.
~ A pasilla pepper is a mild pepper similar to the Anaheim or Pablano.