Ingredients:
- 1.5 lb. of russet, Yukon Gold potatoes, washed and diced into 1/2-inch cubes)
- 1 large, poblano pepper seeded and diced
- 1 cup sweet corn (fresh, frozen, or drained canned)
- 1/2 yellow onion, diced
- 2 garlic cloves, minced
- 2 Tablespoon olive oil
- 1 Tablespoon butter
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- salt and pepper to taste
- Optional ingredients: Crumbled cotija or feta cheese, cilantro, sliced scallions, lime wedges
Instructions
- Toss the diced potatoes with a drizzle of 1 Tablespoon olive oil, salt, and pepper. Roast them in the oven at 425°F for 20 minutes).
- Heat 1 Tablesppon of olive oil in a large skillet over medium-high heat. Add the diced poblano and onion, sautéing until softened and lightly browned (about 6–8 minutes).
- Add in the sweet corn, garlic, and spices, and cook for an additional 2 minutes until the corn is warmed through and fragrant. Remove and set aside in a warm bowl.
- In the same pan add the remaining olive oil and butter to the skillet over medium heat. Add the par-cooked potatoes in an even layer. Let cook undisturbed for 3–4 minutes to build a crispy crust, then flip.
- Add the vegetable-corn mixture back into the skillet, tossing everything together until heated through.
- Top with fried eggs for a hearty breakfast or breakfast-for-dinner, or garnish with optional ingredients
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