Costa Rican Breakfast Potatoes Recipes

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GALLITOS DE PAPA FROM COSTA RICA



Gallitos De Papa from Costa Rica image

Another imitation from my trip to Costa Rica. A very typical side dish- potatoes cooked and served on corn tortillas, called "gallitos" in Costa Rica. ("Papas" are potatoes).

Provided by alijen

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

3 large potatoes
2 garlic cloves, chopped finely
3 tablespoons vegetable oil
1 teaspoon sugar
1 teaspoon paprika (if you can find it) or 1 teaspoon ground annatto seed (if you can find it)
4 corn tortillas
2 teaspoons chopped coriander, if desired, as garnish

Steps:

  • Peel potatoes and dice into small pieces.
  • Sauté the finely chopped garlic in the oil and add some salt, about 1 teaspoon.
  • Add the potatoes, sugar, and paprika.
  • Cover the pan and cook on low heat, about 20 minutes, adding water as needed to prevent the potatoes from sticking.
  • Remove and serve on the corn tortillas, which you can warm in the oven on a cookie sheet at 200°F.
  • Garnish, to taste, with chopped coriander, salt, and pepper.
  • Also, a little sour cream or salsa is often served as an accompaniment.

Nutrition Facts : Calories 363.5, Fat 11.2, SaturatedFat 1.5, Sodium 28.1, Carbohydrate 60.9, Fiber 7.8, Sugar 3.5, Protein 7.1

COSTA RICAN BREAKFAST BOWL (GALLO PINTO)



Costa Rican Breakfast Bowl (Gallo Pinto) image

Leftover rice and canned black beans makes this recipe quick and easy to throw together at the start the day.

Provided by Darshana Thacker

Categories     HarperCollins     Breakfast     Bean     Rice     Kale     Avocado     Lime Juice     Bell Pepper     Jalapeño     Quick and Healthy     Healthy     Quick & Easy     Vegetarian     Vegan     Wheat/Gluten-Free

Number Of Ingredients 12

1/2 yellow onion, cut into 1/4-inch dice (about 1 cup)
1 medium red bell pepper, cored, seeded, and cut into 1/2-inch dice (about 1 cup)
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 jalapeño pepper, seeded and minced (optional)
1/2 bunch kale, stems removed and discarded, leaves shredded (about 2 cups)
2 cups cooked short- or long-grain brown rice
1 (15-ounce) can black beans, rinsed and drained (about 1 1/2 cups)
3 tablespoons finely chopped fresh cilantro
Sea salt
1 avocado, cut into 1/2-inch dice
1 lime, cut into wedges

Steps:

  • Combine the onion, bell pepper, cumin, garlic powder, and jalapeño (if you’re using it) in a large sauté pan. Add 1/2 cup water and sauté the vegetables over medium heat for about 10 minutes, until they are tender, stirring occasionally and adding 1 to 2 more tablespoons water as needed to prevent the vegetables from sticking to the pan. Add the kale, rice, beans, and 1 cup water and cook over medium heat for 3 to 5 minutes, folding the ingredients, until the kale has wilted and the liquid has been absorbed.
  • Add half of the cilantro and salt to taste and stir to combine. Garnish with the remaining cilantro and serve with diced avocado on top and a lime wedge.

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