1 large red potato in 1/8-1/4 inch slices; cut each slice in half
2 tablespoons olive or canola oil
1/4 cup onion, diced
1 small red pepper, in 1/4-1/2 inch slices
1/2 onion in 1/4-1/2 inch slices
6 cloves garlic, thinly sliced
2 teaspoons curry powder
pinch cayenne pepper
fresh ground pepper
1/2-1 cup vegetable broth
Heat a large nonstick skillet over medium high heat. Add the oil. When oil is well heated, add half the curry powder. Add the cayenne pepper. When curry powder has saturated the oil, add the potatoes and diced onion in one layer. Cook potatoes until brown on one side; flip. Add red pepper and onion slices, and garlic. Cook potatoes until browned. Add the vegetable broth a little at a time until the broth is reduced and the potatoes are somewhat crispy. Salt and pepper to taste.
Serve alone or with scrambled tofu and tempeh bacon for a full breakfast.