Southwest Potato Hash Recipe | Rockin Robin Cooks

Southwest Potato Hash Recipe | Rockin Robin Cooks

[Music] hi everyone welcome back hey today’s recipe we’re making a Southwestern potato hash now what’s different about my recipe is I’m using a combination of gold potatoes and sweet potatoes and then our southwestern Flair is we’re going to be using a poblano pepper and a little bit of ancho chili powder for that nice smoky almost sweet flavor so I’m rockin Robyn and I’m going to show you how to do it right after this all right let’s go over our ingredients first off we have our potatoes here I’m using gold potatoes you want to use those guys they are the best ones to use as opposed to say russet or the red potatoes these are the creamiest so what I did here was I peeled it use organic guys because you know it’s got a lot of pesticides on it and so I peeled off most of the appeal but I like to leave a little bit of it on so just cut it into little cubes half an inch square let’s say and try and keep them all uniform in size so they’ll cook up about the same time next we have our sweet potatoes which I did basically the same thing I peeled all the skin off a bath though and cut them into chunks I have a red bell pepper here some yellow diced onions I have a poblano pepper which we’re going to a char up and you know blister it up nice get it nice and soft on the stove right behind me I’ve got my ancho chili powder we have a little bit of butter I’m using organic butter here salt pepper garlic powder and a little bit of olive oil I’m going to start off here by cooking my poblano pepper so I’ve got my flame on here on the stove and I’m just going to set this right on top of the grate watch your fingers it gets pretty hot so basically we’ll just let this char up you can hear it start to snap crackle and pop and we’ll show you what that looks like the whole thing is going to turn black now you want your pepper to char all over if you see those little green spots where it hasn’t charged it you really want to try and get those blackened up because that means that the skin is softened up it’ll be easy to peel off later because we are peeling off this black stuff in case you were wondering once you feel like you’ve got it all charred up place it into a bowl and then cover the bowl and that way the pepper will steam and we’ll let that sit for about 10 minutes and and I’ll show you how we peel off the skin all right guys we’re going to start off here by putting some olive oil into our pan you want to use a nonstick pan for this I happen to have a ceramic pan here so I got my olive oil and I’m using butter because butter is going to make it brown up really nice so in go our potatoes here’s our sweet potatoes they pretty much don’t want to overcrowd your pan because you want everything touching the heat as much as possible all right so I’m going to kind of push these down like I said my temperatures on medium medium heat I’m going to cover this for about 10 minutes that should help you know soften up those potatoes before we add some of our other ingredients all right so while our potatoes are cooking I’m going to go ahead and peel off the charring of our poblano pepper so grab yourself a couple of paper towels and pretty much all we’re going to do is just rub the skin off and you don’t have to get all of the black stuff off actually I mean you get most of it off but not every speck and don’t rinse it under the water because you rinse away a lot of the good flavor so at this point I’m just going to I’m going to cut the end off here make a slit down your pepper and this one doesn’t have very many seeds so we’ll just take those out and then it’s just a matter of slicing in this up into small little pieces [Music] all right so it’s been about 10 minutes and I’m going to turn these over you can see things are browning up getting crispy which is what you want I’m going to turn the heat down just a smidgen I’m going to add the onions the bell pepper and the green chili now I’m going to add some salt to this potatoes need to have their salt so sprinkle some salt in there a little bit of ancho chili powder [Music] and the garlic powder and we’re going to give this a stir to combine everything up I’m going to cover this until the potatoes are soft which would be about five minutes so after five minutes I’m going to take the lid off because I know my potatoes now are nice and soft they’re perfect and we just want things I haven’t stirred it yet and one things to crisp up that’s where you get the flavor all this nice little browning here is what you want so I might turn my flame up just a little bit now and back up to medium and we’re going to just let these sit because we want to get that crisp enos in there and then I’ll flip it you know after a few minutes more and you’re going to see that you know you’ve got that nice crispy edges which really makes them taste great our potatoes are done and you can see here how beautifully you know crispy they look I really like that nice crispy edge that you get on these so when you’re cooking them make sure you don’t stir them too often just let them sit kind of like wine you know you got to let it breathe well this you’ve got to let it sit so that those you know carmelization will occur as it sits on the heat like that so and that’s where you get all the flavor all right so this dish is perfect with eggs in the morning for breakfast or just as a side dish you know look at how beautiful this is all right let’s give this a little taste here delicious combination guys I love the the gold potatoes with the sweet potatoes it’s just a nice flavor mix with the southwestern you know flare that I’ve got going on in there with the poblano pepper and a little bit of ancho chili powder really delicious guys the bell pepper as well I mean you can taste all those flavors it’s it’s really delicious so thank you for watching my video I do appreciate it share it if you liked it and give me a thumbs up and of course leave me a comment I always love hearing from you guys and yeah thanks for watching all right oh and if you haven’t subscribed yet I’ve got a button for you you can click it it’s right up here and you’ll be notified every week when I put out a new video so thanks again everybody we’ll see you next time [Music]

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
½ red bell pepper, diced
1 tsp. Garlic powder
1 Tbsp. pasture raised butter
1 Tbsp. olive oil
½ 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 ½ 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, don’t 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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