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.
- 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 oil
- 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.