Laila El-Haddad, Maggie Schmitt

Potato Chile Scramble

Batata u Bayd

Preparation info

  • Serves

    3–4

    • Difficulty

      Easy

Appears in

The Gaza Kitchen: A Palestinian Culinary Journey

The Gaza Kitchen

By Laila El-Haddad and Maggie Schmitt

Published 2021

  • About

A guaranteed crowd-pleaser, frequently made for brunch or a light supper. You can substitute dried zaatar if fresh is unavailable; just make sure to rub it between your fingers to extract its flavor first. You can also try using dill.

Ingredients

  • 2 large potatoes, peeled and diced
  • Extra virgin olive oil
  • 5 cloves garlic
  • 2

Method

Fry the potatoes in 4 to 5 tablespoons of olive oil on medium heat until golden brown, stirring occasionally to ensure even browning and prevent burning. Meanwhile, crush the garlic and peppers in a mortar and pestle along with ½