Moroccan-Style Home Fries

Add oil into a large cast iron skillet or other heavy pan over medium heat. Heat until hot then add your diced potatoes. Add all of the seasonings (ras el hanout, sea salt and pepper). Cook for about 10-15 minutes, occasionally turning.

Now addyour eggplant, peppers and onions. Cook until potatoes are nicely browned and cooked through and vegetables are tender, about another 5-6 minutes. Use a bit more oil if needed.

Turn off heat, and add the arugula and spinach and stir until wilted and covered with the spices and oil from pan. Add more salt and pepper as needed.

Serve with fluffy scrambled eggs and enjoy!

Notes:
1. For the eggplant, you can salt the raw eggplant and allow it to sit for a bit to remove some of the liquid. I didn’t for this recipe and it came out fine.
2. Make sure to cut all vegetables equal in size so they can cook properly.
3. You can also use the potato mixture as a hearty burrito filling, in a frittata or rolled into crescent dough and baked.