Have you ever had a taco that featured potatoes? What about an accompaniment to Chorizo y Huevos (Sausage and eggs)? While the potato might not have originated in Mexico, the Mexican people certainly have embraced these starchy vegetables.
Like the tomato, potatoes originated in the Andean region of South America, where over 5,000 varieties of potatoes are cultivated. Upon closer examination, you will discover that potatoes are surprisingly common in Mexican cuisine; a stable since the pre-Hispanic era. It makes sense, given that potatoes are a filler in so many ways – from burritos to stews. I know in our house we cannot serve up a batch of Chorizo con Huevos without potatoes. The flavors and textures are so well suited together, especially wrapped in a flour tortilla. Another popular morning treat is Papas con Chorizo.
And yet until recently, I had not thought about potatoes beyond a morning side dish. On a recent Lenten Friday, I wanted to make some spicy fish and needed something equally delicious to serve as my side. So I went in search of a recipe for Mexican Skillet Potatoes. After much searching and a bit of tweaking, I think we’ve got the perfect dish.
Mexicana Skillet Potatoes
6 medium Red Potatoes
1/4 Red Onion, minced
1 tablespoons Jalapeno Olive Oil
1 teaspoon Salt
1/2 teaspoon Black Pepper
1/2 tablespoon Taco Seasoning
1/2 teaspoon Hot Smoked Paprika
2 tablespoons Hot Hatch Green Chilies
Scrub potatoes. Cut into cubes, place in a saucepot. Add enough water to cover the potatoes. Bring to a boil, lower heat to a steady rolling boil and let cook for about 6 minutes. Drain well. Let potatoes sit in a colander to air dry for about 5 minutes or so.
While the potatoes parboil and dry, cut a quarter section from a red onion from root to tip. Peel the quarter section, dice and set aside. Reserve remaining onion for another purpose. In a small bowl, mix salt, pepper, taco seasoning and paprika. Set aside.
Heat a cast iron skillet over medium heat. Add oil to coat the bottom of the pan. Place potatoes in the heated skillet. Sprinkle spice mix over the potatoes. Add onions and green Chilies. Toss to blend, then spread out in a single layer to brown.
Fry potatoes until beginning to brown, turn and continue to cook until crisp on the outside, soft inside, about 10 minutes or so total. Taste and adjust seasonings just before serving.
For a rustic presentation, serve straight from the skillet.
Great for breakfast, with chorizos and eggs or as an amazing side to Beer Battered Fish with Green Chili Pepper Tatar Sauce.
My destiny is in Your hands O Lord
Welcome to Rosemarie's Kitchen 