Spicy Mango Salsa and Home Fries

There is a reason that breakfast for dinner exists; breakfast is absolutely delicious. I am partial to eggs and toast, but sometimes taking the effort to make some home fries or hash browns is worth the work. As most of you already know, salsa has become the number one condiment in the United States (eclipsing ketchup). Traditional tomato salsa is great, but something brighter (such as mango) does a great job of adding to breakfast.

This recipe utilizes two of our products in simple and delicious ways. The mango salsa is spiced up with some Pastamore Fresh Jalapeno Oil, and the home fries are seasoned with the Pastamore Kettle Roasted Garlic Oil. These home fries covered in salsa would even be great with some breakfast sausage or bacon added in.

Ingredients: Yield: 4 servings
2 lbs - russet potatoes
1 - mango
1 - tomato
1/8 - white onion, small dice (red onion also acceptable)
1 Tbsp - Pastamore Kettle Roasted Garlic Oil
1 Tbsp - Pastamore Fresh Jalapeno Oil
1 pinch - dried oregano
.5 oz - fresh cilantro
To taste - salt and black pepper
1 Tbsp - vegetable oil

Directions:
1. Place a large pot of water on the stove on high. Bring to a boil.

2. While the water is heating up, peel the potatoes and slice them in 1/2" x 1/2" pieces (or whatever looks like appropriate home fry size). Once the water is boiling, place the potatoes in the water and cook. They should only be in the water for 3-5 minutes. They are just in the water to soften them up so that it does not take forever to cook them in the saute pan. Remove the potatoes and place on a towel or paper towel to dry.

3. Once the potatoes are pretty dry place a large saute pan on the stove over medium-high heat. When the pan is hot add 1 Tbsp of vegetable oil. When the oil becomes hot add the potatoes. Be careful of the oil spraying if the potatoes still have water on them.

4. While the potatoes are cooking remove the skin from the mango, and then remove the flesh from the core. Dice the mangoes into 1/4" x 1/4" pieces. Place into a bowl. Cut the tomato to be the same size as the mango, and add to the bowl with the mango. Mince the onions and cilantro and place to the side. Add the Pastamore Fresh Jalapeno Oil, oregano, cilantro, onion, and mix. Season to taste with salt and black pepper.

5. The potatoes will be done cooking when they are tender to bite in the center and crispy on the outside. When the potatoes are finished cooking, remove from the pan and place into a bowl. Add the Pastamore Kettle Roasted Garlic Oil and season with salt and pepper to taste. Plate the potatoes and top with the mango salsa.