Mexican Diced Potato Hash

This diced potato hash is the perfect side dish for your next Mexican dinner night. Want to make this dish even hotter? Add more chiles to ramp up the heat.

Mexican Diced Potato Hash
Photo: Jason Donnelly
Total Time:
40 mins
3 1/2 cups


  • 3 tablespoon vegetable oil or lard

  • 1 pound round red potatoes, cut into 1/2-inch pieces

  • cup chopped onion

  • ½ teaspoon salt

  • 1 cup chopped tomato

  • 1 fresh jalapeño or Anaheim chile pepper, seeded and chopped*

  • 1 teaspoon ground cumin

  • cup shredded queso Chihuahua or Monterey Jack cheese (optional)


  1. In a large heavy skillet heat oil over medium heat. Add potatoes; cook 18 minutes or until tender and brown, stirring occasionally. Add onion and salt; cook 4 minutes or until onion is tender.

  2. Stir in tomato, jalapeño pepper, and cumin. Cook 3 minutes more or just until tomato is starting to soften and hash is heated through. If desired, sprinkle with cheese before serving.


Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Nutrition Facts (per serving)

221 Calories
13g Fat
22g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 221
% Daily Value *
Total Fat 13g 17%
Saturated Fat 3g 15%
Cholesterol 10mg 3%
Sodium 373mg 16%
Total Carbohydrate 22g 8%
Total Sugars 4g
Protein 5g
Vitamin C 21.1mg 106%
Calcium 86mg 7%
Iron 1.4mg 8%
Potassium 665mg 14%
Folate, total 30.9mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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