Cheesy Breakfast Potatoes
- ¼ cup safflower oil
- 1.5 lb yellow Dutch potatoes, diced
- ½ tsp sea salt
- ¼ tsp finely ground black pepper
- ½ tsp garlic powder
- ½ tsp smoked paprika
- 1 tbsp white vinegar
- 1 cup Follow Your Heart Dairy-Free Finely Shredded Mozzarella
- 2 tbsp fresh chives, finely chopped
- Pre-heat the oven to 450° F.
- Steam potatoes in pot for about 5 minutes. Remove from pot.
- To oven-proof skillet over medium heat, add oil, potatoes, salt, pepper, garlic powder, paprika and vinegar. Cook about 10-15 minutes, or until golden, stirring occasionally.
- Sprinkle generously with Dairy-Free Finely Shredded Mozzarella and bake about 5 minutes to melt. Remove from oven. Sprinkle with chives. Serve warm.