- 3 cups potatoes, cubed to ½” cubes
- 1 chipotle peppers, diced
- 2 tbs adobo sauce
- 1 cups red cabbage, shredded
- 1 tsp olive oil
- .25 oz Salt
- .25 oz pepper
In a large skillet, heat the oil over medium-high heat.
Fry the cubed potatoes, let cook a few minutes between each time you stir to blacken the edges.
After 10 minutes, turn the heat down to medium & Sauté with diced chipotle pepper and adobo sauce.
Push potatoes to one side of the pan and add the cabbage into the other half.
Stir occasionally until cabbage is softened, and the potatoes are done, about 5 more minutes.
Season both with salt & pepper, store until needed.