GREATER TATERS

Trade tired breakfast hashbrowns for these extra-hot potatoes with antioxidants to spare

Dice your spuds and pop them in boiling water with salt until they start to soften. Remove and set aside Heat a pan, drizzle in some olive oil and sauté sliced onions, a red bell pepper and crushed garlic. Add your parboiled spuds to brown them, then sprinkle with cumin and paprika