Two Potato Hash with Poblano and Bacon
Yield: 4-6 servings if this is the main thing you're eating, or 6-8 servings if it's part of a larger spread
Inspired by Serious Eats
2 medium-large sweet potatoes
1 russet potato
1-2 Tbsp. white vinegar
4-6 strips center cut bacon
1 poblano pepper, seeded and chopped
1 cup fresh or frozen corn kernels
Spices to taste - I used salt, pepper, cumin, and a bit of dried thyme and smoked paprika
Wash the potatoes (no need to peel) and cut into bite-sized pieces. Put them in a pot and cover with water. Add some vinegar--1 Tbsp. for every quart of water. Bring water to a boil, then boil for just 4-5 minutes, until the potatoes are softened but by no means fully cooked. Drain them well.
Meanwhile, cook the strips of bacon in a large skillet according to package directions. Remove cooked bacon to a plate to cool. Leave the bacon grease in the skillet. :)
When the potatoes are drained, return your skillet to high or medium-high heat. Add about half of the potatoes to the skillet and cook, stirring occasionally until they're nicely browned. While they're cooking, sprinkle in some spices. Mine took maybe 10 minutes, but I probably should have let them go longer. Transfer sauteed potatoes to a heat-resistant bowl and toss the rest of the boiled potatoes into the skillet. Again, cook until they're nicely browned, adding spices and stirring occasionally. Add these potatoes to your other sauteed potatoes.
While potatoes are cooking, crumble the cooked bacon and cut your poblano if you haven't already.
Return skillet to the stovetop; add the poblano. If needed, add a splash of oil. Cook until they're starting to soften and brown. Add the corn (straight from the freezer is fine, if using frozen) and continue to cook until the veggies are softened and browned. If you get some charred bits, that'll add a lovely extra layer of flavor!
Now, add your cooked potatoes and crumbled bacon back into the skillet, and saute for a few more minutes to get the potatoes nice and hot again and to let all the flavors get to know each other. Serve straight from the skillet or from the heat-resistant bowl you used earlier.
- Onion or bell pepper(s) - saute with the poblano.
- Green onion - add to the skillet with the corn.
- Garlic or fresh herbs - add to the skillet at the very end, right before adding the bacon and cooked potatoes back into the pan. Or reserve the herbs to sprinkle on top to serve.
- Cheese - stir in at the end or sprinkle on top.
- Eggs - fry or scramble separately, or crack them into the hash and bake them, as in this recipe.