“The colour from the green onion and tomatoes gives the dish a beautiful festive colour.”

Ingredients Nutrition


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

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a