Spicy Slow Cooker Potatoes
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Ingredients3 h 55 m servings 225 cals
Original recipe yields 8 servings
- Pour olive oil into the bottom of a slow cooker. Layer onion slices over the oil. Add green chile peppers, mustard seeds, cumin seeds, sugar, garlic, salt, and pepper. Layer potatoes on top, seasoning each layer with a sprinkle of salt and red pepper flakes.
- Cook on High until potatoes are tender, 3 1/2 to 4 hours. Stir gently before serving.
- Cook's Notes:
- Substitute coconut oil for the olive oil if preferred.
- Leftovers reheat very well in the microwave or on the stove. Could be added the next day to a spicy breakfast burrito with scrambled eggs and steak or sausage wrapped in a tortilla.
Per Serving: 225 calories; 4.6 g fat; 42.8 g carbohydrates; 5.5 g protein; 0 mg cholesterol; 36 mg sodium. Full nutrition
ReviewsRead all reviews 2
Tasted great, but the potatoes got a skin on them. Recommend not cooking quite as long.