From 6 Bittersweets
2 medium to large potatoes, peeled and thinly sliced
2 carrots, peeled and sliced
(I always get organic and like to freeze the peels for making stock)
2 jalapeno peppers, seeded and sliced
1 tablespoon vegetable oil
salt to taste
Heat oil over a large deep nonstick frying pan over medium-high heat. Add sliced jalapenos to the pan and fry until fragrant (about 30 seconds). Add the carrot and potato slices along with a few dashes of salt. Spread the vegetables evenly in the pan and continue cooking, stirring only every few minutes. Once the vegetables begin to soften, you can decide how much longer to cook them based on how crunchy or soft you like them. When the vegetables have the texture you want, add more salt to taste and you're done. Serve immediately with rice.