Memphis has a famously great breakfast restaurant called Brother Junipers, and you should visit it if you haven't already. I love their potato dishes. The "P1" is my favorite, and I usually order it without the cheese. This weekend, I didn't have the time to wait for a table at the popular restaurant, so I took a stab at the "P1" at home. I think it turned out pretty well!
1 T. canola oil
2 large potatoes, peeled and diced into 3/4-inch chunks
1.5 c. salsa (I used 1 can of Kroger's diced salsa-style fire-roasted tomatoes. They have some kick!)
1 can black beans, drained and rinsed
In a large nonstick skillet, preferably with a lid, heat the oil over medium heat. Toss the potatoes in the oil, and cover the skillet with either the lid or aluminum foil. Allow the potatoes to cook in the oil until they're softening, about 8 minutes.
Remove the cover and pour the salsa over the potatoes. Try to have the salsa spread out enough to touch all the potato pieces without disturbing the potatoes. Pour the black beans on top and recover. Cook until the potatoes can be pierced easily with a fork. Remove from heat before the potatoes are too mushy to hold together.
Serve the potato dish with a piece of whole-grain toast and green tea for a healthy, savory vegan breakfast.