Mint Sausage Potatoes

The range of different flavors combine so well and yield an amazing result. The chipotle gives the potatoes a smoky taste and the fresh mint gives them a hint of sweetness. It was surprisingly not overpowering and blended so well with the spices.

Ingredients

2 Large Russet Potatoes

1 Large Sprig Mint Leaves, chopped or torn

1 tsp Chili powder

¼ tsp Powdered Cloves

1 Tbsp Cumin

2 Tbsp Knorr Chicken Bouillon (Cozumel)

3 Roasted shallots

3 Chipotle Chilies (canned) in adobo

Sausages (any kind)

Directions

1. Heat up pan with coconut and vegetable oil.

2. Peel and chop potatoes into bite size pieces.

3. Cook sausage first to get taste from oil and remove from pan

4. Add potatoes on medium heat until soft and golden brown

5. Once tender, add all the spices, Cozumel, and shallots. Allow to cook for about 1 minute.

6. Add the mint last, don’t let it brown, and let cook for a minute. Serve.

Notes

You can add some eggs and have this for breakfast or heat up a tortilla and make a burrito. Or you can simply eat this by itself.