Papas en Chile Rojo (Potatoes in Red Salsa)
Crisp-fried potatoes bathed in fresh salsa make a Mexican-style hash that's great with eggs and tortillas for breakfast. This recipe first appeared in our May 2011 issue, with the article Mexico Feeds Me.
Enlarge Image Credit: Todd Coleman
1/4 cup roughly chopped cilantro
4 plum tomatoes, cored
2 red jalapeños, stemmed
1 clove garlic, smashed
Kosher salt and freshly ground black pepper, to taste
1/2 cup canola oi
2 lb. Yukon Gold or red potatoes, peeled, quartered lengthwise, then cut into 1/2″-thick slices
Pulse cilantro, tomatoes, jalapeños, garlic, and 1 cup water in a food processor until lightly chunky; season with salt and pepper, and set salsa aside.
Heat oil in a 12″ skillet over medium-high heat. Add potatoes and cook, stirring, until browned on all sides, about 20 minutes.
Drain all but a couple of tablespoons of oil from the skillet and return to medium-high heat. Add the salsa and 2 cups water, and bring to a boil. Reduce the heat to medium-low and cook, stirring occasionally, until potatoes are tender and the salsa clings to them, about 15 minutes. Serve hot or at room temperature.