SOUTHWEST POTATOES

Southwest Potatoes image

Here is a substantial breakfast inspired by (though far better than) airplane food that can be served on its own or alongside eggs. With all the classic flavors of a burrito - black beans, jalapeños, corn, cheese and cilantro - it would also make great filling for a corn or flour tortilla, with potatoes added in place of rice. Exercise patience when you cook the potatoes. The key to this recipe is leaving them alone once you've put them in the pan, neither stirring nor shaking, for at least 10 minutes, so they develop a nice crust.

Provided by Mark Bittman

Categories breakfast, brunch, easy, one pot, side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

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Ingredients

5 tablespoons olive oil, or more as needed
2 tablespoons minced fresh jalapeño, or to taste
1 to 1 1/2 cups corn kernels, fresh or frozen
Salt
black pepper
2 pounds new potatoes, peeled and cut into 1-inch chunks
1/2 to 1 teaspoon chili powder, or to taste
1 14-ounce can black beans, well drained
3/4 to 1 cup grated Cheddar or jack cheese
1/2 cup chopped fresh cilantro, for garnish

Steps:

Put 1 tablespoon of oil in a large skillet over medium heat. When hot, add jalapeño and corn, and sprinkle with salt and pepper; let sit for a moment. When corn begins to brown, shake pan to distribute for even browning. Remove corn.
Add remaining oil to pan. When hot, add potatoes. Cook, undisturbed, until they begin to brown around edges and release from pan, about 10 minutes. Continue, at least 15 more minutes, turning potatoes to brown all sides without stirring too often. Add oil if needed to prevent sticking, and lower heat if needed to prevent scorching. When potatoes are tender and golden, add chili powder, corn and beans.
Turn on broiler. Place rack about 4 inches below. Transfer potatoes to a baking dish, sprinkle with cheese and run under broiler until cheese is melted and beginning to brown, 2 to 3 minutes. Garnish with cilantro.

Nutrition Facts : @context http, Calories 390, UnsaturatedFat 12 grams, Carbohydrate 46 grams, Fat 18 grams, Fiber 9 grams, Protein 13 grams, SaturatedFat 5 grams, Sodium 652 milligrams, Sugar 3 grams

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Prince Ratul

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I'm not a huge fan of potatoes, but these were really good. The spices and the crispy texture made them irresistible.

OLUWAFUNMILAYO AGBOOLA

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These potatoes are so easy to make and they're always a crowd-pleaser. I love that I can make them ahead of time and they still taste great.

Orapeleng Kgosana

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I've made this recipe several times and it's always a hit. It's a great way to use up leftover potatoes and it's always delicious.

Tyrone Harvey

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These potatoes are the perfect side dish for a barbecue or picnic.

Sohidul Pramanik

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I love the crispy texture of these potatoes. They're the perfect finger food.

Olivia Burriss

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These potatoes are so good, I could eat them for breakfast, lunch, and dinner!

Md. Salauddin

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I've been making this recipe for years and it never fails to impress. It's a classic for a reason!

Princess N. David

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These potatoes are the perfect side dish for any occasion. They're delicious, easy to make, and always a crowd-pleaser.

Marjina Sikder

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I love that this recipe uses simple ingredients that I always have on hand. It's a great way to use up leftover potatoes.

zulfiqar zulfiqar

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This recipe is a lifesaver on busy weeknights. It's so easy to throw together and the potatoes always turn out great.

RP SAMIR

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I made these potatoes for a potluck and they were a huge success! Everyone loved them and asked for the recipe.

Impactful Teaching Ministries

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I was hesitant to try this recipe because I'm not a big fan of spice, but I'm so glad I did! The potatoes were perfectly seasoned and not too spicy at all.