Spiced Breakfast Potatoes and Zucchini with Fresh Dill

Ingredients

• 500 g, diced potatoes
• 2 medium, diced zucchini
• 1, diced red bell pepper
• 3 cloves, minced garlic
• 1 tsp smoked paprika
• 1 tsp cumin
• ½ tsp black pepper
• 2 tbsp, chopped fresh dill
• 1 tbsp coconut aminos
• ¼ cup water
• 1, juiced lime

Steps

1. 1. In a large frying pan, add the diced potatoes and water. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for 10 minutes until the potatoes are just tender.
2. 2. Add the diced zucchini, red bell pepper, minced garlic, smoked paprika, cumin, and black pepper to the pan. Stir well to combine.
3. 3. Cook uncovered for an additional 10-15 minutes, stirring occasionally, until the zucchini is soft and the potatoes are golden brown and crispy.
4. 4. Drizzle the coconut aminos over the mixture and squeeze lime juice on top. Stir well.
5. 5. Remove from heat and fold in the fresh dill before serving.

Notes

• This dish beautifully combines the Earthiness of potatoes with the fresh, bright taste of dill.

Substitutions

• If fresh dill is unavailable, use fresh parsley or basil for a different but still fresh flavor.