Chili-Fried Potatoes

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Serve these spicy potatoes with eggs as a homefries dish or in an omelet. Cut out the cheese to eliminate saturated fat.

Preparation time:
Cooking time:

Difficulty: Easy - for beginners
Serves: 4 Servings


3 cups cubed unpeeled baking potato (about 1 pound)
1/2 teaspoon olive oil
Olive oil-flavored cooking spray
1 small onion, halved, thinly sliced, and separated into rings
1 teaspoon chili powder
1/4 teaspoon salt
1/2 cup (2 ounces) shredded reduced-fat sharp Cheddar cheese


Arrange potato in a steamer basket over boiling water. Cover and steam 10 minutes or until tender. Remove from heat.

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes or until tender. Add potato, chili powder, and salt. Cook 5 minutes or until potato is lightly browned, stirring often. Sprinkle cheese over potato. Cover, remove from heat, and let stand 1 minute or until cheese melts.


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