Papas en Chile Rojo (Potatoes in Red Salsa)

Papas en Chile Rojo Crisp-fried potatoes bathed in fresh salsa make a Mexican-style hash that's great with eggs and tortillas for breakfast. See the recipe for Papas en Chile Rojo » Back to Mexico Feeds Me »Todd Coleman

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.

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.
Yield: serves 6-8

Ingredients

  • 14 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
  • 12 cup canola oil
  • 2 lb. Yukon Gold or red potatoes, peeled, quartered lengthwise, then cut into 1/2″-thick slices

Instructions

  1. 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.
  2. Heat oil in a 12″ skillet over medium-high heat. Add potatoes and cook, stirring, until browned on all sides, about 20 minutes.
  3. 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.