Tex-Mex Hash

This is an interesting twist on a simple dish. I love making hash because it can be eaten breakfast, lunch or dinner; I also love it because it can be used as a side or a main dish and it's a great way to use up leftovers. Whenever I make hash it reminds me of my grandmother. My grandmother seemed to always boil too many potatoes and for dinner the next night, she would cube them up and toss them in a saute pan...lots of memories.

Tips:

Browned to perfection - I know that a lot of people like golden brown potatoes, but a find that when they are a little burnt, it gives this dish a better flavor.

Make it a main dish -Toss in some beef, pork, or chicken to make this a meal. 

Left overs - I find left over potatoes to work very well in this dish because they're easily brown and of course because it is one less step to do.

Prep Time: 5-10 minutes

Cook Time: 15-20 minutes

Servings: 4-5 servings

4 large potatoes, peeled and cubed
1 Tablespoon vegetable oil
1 medium onion, chopped
1 red bell pepper, cored and chopped
1 green bell, cored and chopped
1 jalapeno pepper, minced (optional) 
1 teaspoon (2-3 cloves) garlic, minced
1 cup canned whole-kernel corn, drained        or           frozen whole-kernel corn
1 Tablespoon cumin
1 teaspoon salt
1/2 teaspoon dried cilantro
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
1/2 cup salsa
Shredded cheese


Directions:

1) Boil the potatoes (or use left over potatoes) until fork tender (about 6-8 minutes). While boiling, saute the vegetables.

2) In a large saute pan over medium heat, heat 1 Tablespoon of vegetable oil.

3) Add to the pan the onion and peppers. Cook until the vegetables are tender (about 7 minutes).

4) Drain the potatoes and add them to the saute pan.

5) Add the garlic and corn to the pan. Cook the hash for 10-15 minutes or until the potatoes are golden brown-deep brown.

6) Stir in the cumin, salt, cilantro, paprika, and black pepper until the vegetables are coated.

7) Pour the salsa over the hash and cook for another 2-3 minutes or until the juices are absorbed. 

8) Remove the pan from heat. Serve and top with shredded cheese.