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Mexican Hash

An easy and spicy vegetarian has with crispy potatoes, bell pepper, jalapeno, and onion.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 2 Tablespoons Olive Oil
  • 2 Russet Potatoes diced
  • 1 Red Bell Pepper stem removed, seeded, and diced
  • 1 Jalapeno seeded, stem removed, and diced
  • 1/4 Cup Diced White Onion
  • 1 - 1 1/2 Teaspoons Pureed Canned Chipotle in Adobo depending on your spice tolerance
  • 1 Clove Garlic grated
  • Big Pinch of Salt
  • Ground Black Pepper
  • 1/2 Teaspoon Cumin
  • 1/2 Teaspoon Smoked Paprika
  • Fresh Chopped Cilantro
  • Lime Juice Tabasco, Avocado, and Eggs as toppings

Instructions

  1. Add olive oil to a large skillet. Heat over a medium flame.
  2. Add potatoes to skillet. Cover with lid. Saute for 10 minutes. Remove lid and stir. Cover with lid and saute another 10 minutes.
  3. Add red pepper, jalapeno, and onion. Saute another 15 minutes.
  4. Once the potatoes are fork tender, add the chipotle, garlic, salt, pepper, cumin, and paprika. Stir to combine.
  5. Saute another five minutes over a low heat while you get your toppings together. Remove from heat and add cilantro. Serve alongside whatever toppings you desire.