Potato, Poblano & Sweet Corn Hash

Name: Potato, Poblano & Sweet Corn Hash
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American, Mexican, Latin American
Ingredients: 1 POUND YUKON GOLD OR RED POTATOES, UNPEELED, CUT INTO ½-INCH CUBES; KOSHER SALT AND GROUND BLACK PEPPER; 8 OUNCES BACON, CHOPPED; 1 TABLESPOON NEUTRAL OIL; 1 MEDIUM RED OR YELLOW ONION, CHOPPED; 1 MEDIUM POBLANO CHILI OR GREEN BELL PEPPER, STEMMED, SEEDED AND CHOPPED; 2 CUPS FRESH CORN KERNELS (FROM ABOUT 2 EARS) OR FROZEN CORN KERNELS, THAWED; 1 TEASPOON DRIED OREGANO, PREFERABLY MEXICAN OREGANO

4 steps

Prep:10minCook:20min

This hearty hash is weeknight-quick thanks to potatoes that are parcooked in the microwave. Smoky bacon, spicy poblano chili and sweet corn bring layers of contrasting texture and flavor. Dried Mexican oregano adds earthy, citrusy notes and is available in most well-stocked supermarkets, but standard Mediterranean oregano works well, too. Top with runny-yolk fried eggs and one or some of the optional garnishes listed below.

Updated at: Wed, 12 Jun 2024 00:15:15 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories401.3 kcal (20%)

Total Fat26.6 g (38%)

Carbs31.4 g (12%)

Sugars4.4 g (5%)

Protein11.2 g (22%)

Sodium587.2 mg (29%)

Fiber4.3 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 POUNDYUKON GOLD POTATOES

OR RED, UNPEELED, CUT INTO 1/2-INCH CUBES

kosher salt

ground black pepper

8 ouncesbacon

chopped

1 tablespoonneutral oil

1RED ONION

MEDIUM, OR YELLOW, CHOPPED

1POBLANO CHILI

MEDIUM, OR GREEN BELL PEPPER, STEMMED, SEEDED AND CHOPPED

2 CUPSCORN KERNELS

FRESH, FROM ABOUT 2 EARS, OR FROZEN CORN KERNELS, THAWED

1 teaspoondried oregano

preferably mexican oregano

Instructions

Step 1

In a medium microwave-safe bowl, toss the potatoes with ½ teaspoon salt and ¼ cup water. Cover and microwave on high until tender, 5 to 6 minutes, stirring once halfway through. Pour off and discard any water in the bowl.

Step 2

In a 12-inch nonstick skillet over medium-high, cook the bacon, stirring occasionally, until lightly browned, 5 to 6 minutes. Using a slotted spoon, transfer to a paper towel-lined plate; set aside. Pour off and discard all but 1 tablespoon fat from the skillet, then return the pan to medium-high. Add the potatoes and cook, stirring occasionally, until browned, 4 to 5 minutes. Transfer the potatoes to the plate with the bacon.

Step 3

In the same skillet over medium, heat the oil until shimmering. Add the onion, poblano, ¼ teaspoon salt and ½ teaspoon pepper; cook, stirring occasionally until beginning to brown, 2 to 3 minutes. Add ½ cup water, cover and cook, stirring occasionally, until the liquid has reduced by about half, about 2 minutes. Add the corn and oregano; cook, uncovered and stirring occasionally, until the corn is tender-crisp, about 2 minutes. Return the potatoes and bacon to the pan; cook, stirring, until warmed through, 1 to 2 minutes. Taste and season with salt and pepper.

Step 4

Optional garnish: Crumbled cotija or queso fresco cheese OR chopped fresh cilantro OR diced avocado OR hot sauce OR a combination