A bit too much fun last night and a breakfast to make up for it

I had a good time last night, but awoke needing a slightly heartier breakfast than my usual plain yogurt, granola, fruit and toast with almond butter.


8 medium sized russet potatoes, sliced into 1/4" think slices
3 c shredded sharp cheddar
1 c flame roasted green chilies
1 1/2 c plain yoghurt
1/2 c chipotle salsa
1 medium sized onion, finely chopped

Place the potatoes in a large pot, cover with cold water, bring to boil for 10 min or so. when the potatoes are al dente, turn off heat and drain water.

Saute the onions and then stir in the chilies and salsa. Let this sit on heat for a minute or two and then pour into a bowl. Add 2 c cheese and all of the yogurt to this mixture. Pour the potatoes into a 9 x 13 pyrex. add the yoghurt mixture and distribute evenly through the potatoes. Top with remaining cheese and bake at 350 for 25 - 30 minutes, or until potatoes are tender and cheese is just beginning to brown in spots.