A great accompaniment to scrambled tofu.
2 lbs Yukon Gold potatoes (about 4-6 potatoes) cut in half lengthwise, then sliced about 1/3-inch thick
3 tbsp vegetable oil, divided
1 green bell pepper cut into 1-inch pieces
1 medium onion, diced
¾ tsp salt
½ tsp ground black pepper
Place potatoes in a pot and cover with cold water. Cover the pot and bring to a boil. Once boiling, turn heat down to medium-high and cook for about 15 minutes, until potatoes are cooked through but still firm. Drain well.
Preheat a large skillet over medium heat with 2 tbsp oil. Add the potatoes and flip them around to coat in oil. Let cook, undisturbed, for 5-7 minutes. They should be lightly browned. Toss and let cook for 10 more minutes, flipping occasionally to brown all sides.
Add the peppers, onions, salt and pepper, and another tbsp of oil and cook for 5 to 7 more minutes, stirring often, until onions and peppers are cooked.
Credit: Vegan Brunch by Isa Chandra Moskowitz