Southwest Potato Hash Recipe Rockin Robin Cooks

Try my southwest potato hash with your scrambled eggs or as a side dish for dinner. This recipe includes both gold and sweet potatoes, along with a poblano pepper, ancho chile powder and more. I'll show you how to cook it so you get that nice crispy texture you'll love!
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Southwest Potato Hash Recipe

Ingredients:
1 medium organic sweet potato, peeled and cut into 1 inch chunks
2 medium organic gold potatoes, partially peeled, cut into 1 inch chunks
1 poblano pepper
1 yellow onion, diced
red bell pepper, diced
1 tsp. Garlic powder
1 Tbsp. pasture raised butter
1 Tbsp. olive oil
to 1 tsp. Ancho chile powder
Salt


Directions:

Blacken the poblano pepper by placing it over a gas stove flame. Lay the pepper directly over the flame, turning with tongs as it blackens. Once the whole pepper is black remove it and place in a bowl and cover with saran wrap for 10 min. This will allow it to steam.

After 10 minutes, take 2 paper towels and rub the blackened skin from the pepper. Do not rinse under water to remove the blackened skin as this will rinse away lots of good flavor.

Then cut the pepper into inch chunks.

Heat a large frying pan over medium heat. Add the olive oil and butter to the pan. Once the butter is melted add the gold and sweet potatoes and press them into the pan with your spatula.

Cover and cook the potatoes for 10 minutes without stirring.

After 10 minutes, remove the lid and stir the potatoes. You should see some nice browning.

Then add the onion, bell pepper and the poblano pepper to the potatoes along with the salt, ancho chile powder and the garlic powder. Stir well and cover again if the potatoes are not soft. If they are soft, dont cover.

Continue to cook over medium high heat for 5 minutes or so to get the potatoes to brown up. Then turn them over and cook another 5 minutes. You can repeat this for another 5 minutes if you choose. It just depends on how browned up you like your potatoes.

Enjoy!

Thanks for watching and sharing!
Rockin Robin
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