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Cut the potatoes up into chunks and steam them for 5 minutes. Set them aside. Heat up some oil over medium heat and stir in the chopped onion and green veggie. Add the potatoes and cook for a few minutes until tender, but not crispy. Whisk the eggs in a bowl with a bit of salt and pepper. Pour the eggs over the evenly laid out potatoes in the pan, cover, and cook over low heat for 7 to 8 minutes. Next, place a plate over the pan, flip and then slide the potato/egg patty back onto the pan to cook the other side. Serve hot or cold.
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