Southwestern Breakfast Stacks Food

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SOUTHWESTERN BREAKFAST STACKS



Southwestern Breakfast Stacks image

This recipe was part of a contest for Potatoes USA developed and cooked by LazyFoodieGirl and Staci.

Provided by Potato Goodness

Categories     Roasted Potatoes

Time 1h12m

Yield 6

Number Of Ingredients 10

3 russet potatoes, cut into 1/2-inch-thick rounds
3 tablespoons canola oil, divided
1 red bell pepper, cut into 1/2-inch slices
1 green bell pepper, cut into 1/2-inch slices
1 yellow onion, diced
3 mushrooms, diced
1 pound pork sausage
1 (7 ounce) can canned chipotle peppers, minced
½ cup shredded Monterey Jack cheese
1 tablespoon chopped fresh cilantro

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place potatoes in a bowl and drizzle 1 tablespoon canola oil over potatoes; toss to coat. Spread potatoes onto a baking sheet.
  • Bake in the preheated oven for 15 minutes; flip potatoes and continue baking until tender and lightly browned, about 15 minutes more.
  • Heat 1 tablespoon canola oil in a skillet over medium-high heat; cook and stir red bell pepper and green bell pepper until softened, about 10 minutes. Transfer to a bowl.
  • Pour 1 tablespoon canola oil into the same skillet over medium-high heat; add onion and mushrooms. Cook and stir until onions are translucent and mushrooms are lightly browned, about 10 minutes. Transfer onion mixture to bowl with peppers.
  • Cook and stir sausage in the same skillet over medium heat until browned and crumbly, 5 to 7 minutes. Add chipotle peppers and cook until heated through, 2 to 3 minutes.
  • Layer potato rounds in a serving dish; top with sausage, pepper and onion mixture, Monterey Jack cheese, and cilantro.

Nutrition Facts : Calories 414.7 calories, Carbohydrate 27.3 g, Cholesterol 51.7 mg, Fat 26.9 g, Fiber 4.9 g, Protein 15.8 g, SaturatedFat 8 g, Sodium 883 mg, Sugar 3.9 g

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