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1
Potatoes are pre-cooked to save time and reduce oil and butter needed to cook potatoes from a raw state.
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2
Scrub the potatoes well and chop into chunky pieces(1-inch pieces).
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3
Boil potatoes for 5 minutes, until just tender and drain.
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4
Line cookie sheet with foil and layer potatoes.
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5
Dot with butter and cover with olive oil, cover with foil and bake for 45 mins at 425.
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6
Cool then store in fridge until use.
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7
Heat oil in a large non-stick skillet.
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8
Add onions and cook for about 2 minutes, until they just start to turn brown.
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9
Add the garlic, mushrooms, jalapeno's and continue to cook for a few minutes, stirring occasionally.
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10
Remove from pan and store in bowl while continuing with next step (otherwise the garlic and onion will burn).
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11
Add potatoes and cook over medium heat until potatoes are crispy and brown.
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12
With pre-cooked potatoes, no more oil or butter will be required.
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13
Sprinkle with salt and pepper to taste.
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14
Add in pre-cooked garlic, onion mixture for the last few minutes to mix dish together.
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15
Add chopped baby tomato - in halves and finely chopped green onion just to heat through right at the end of cooking (one minute or the tomatoes will lose their colour and texture).
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16
*If you make these ahead and refrigerate add the tomatoes and chopped green onion when re-heating.
