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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Credit: Jason Donnelly

Recipe Summary

total:
40 mins
Servings:
4
Yield:
3 1/2 cups
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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; fat 13g; cholesterol 10mg; saturated fat 3g; carbohydrates 22g; mono fat 3g; poly fat 7g; insoluble fiber 3g; sugars 4g; protein 5g; vitamin a 445.7IU; vitamin c 21.1mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.7mg; vitamin b6 0.3mg; folate 30.9mcg; vitamin b12 0.1mcg; sodium 373mg; potassium 665mg; calcium 86mg; iron 1.4mg.
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