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.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

221 calories; 13 g total fat; 3 g saturated fat; 7 g polyunsaturated fat; 3 g monounsaturated fat; 10 mg cholesterol; 373 mg sodium. 665 mg potassium; 22 g carbohydrates; 3 g fiber; 4 g sugar; 5 g protein; 0 g trans fatty acid; 446 IU vitamin a; 21 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 31 mcg folate; 0 mcg vitamin b12; 86 mg calcium; 1 mg iron;

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