Buttery fingerling potatoes and a healthy punch of spice wake up your basic breakfast hash. This technique—parboiling the potatoes and then sautéing them and the onions and peppers separately—ensures the potatoes have a soft interior and crisp exterior.
SERVES: 4 TO 6
INGREDIENTS:
- 1/4 lb. fingerling potatoes, cut into 1/2-inch pieces
- Kosher salt
- 1/3 cup canola oil
- 1 large yellow onion, finely diced (about 1 cup)
- 1/2 large red bell pepper, cut into 1/4-inch dice (about 3/4 cup)
- 1/2 medium green bell pepper, cut into 1/4-inch dice (about 1/2 cup)
- 1 tsp. chili powder
- 1 tsp. fresh oregano
- Freshly ground black pepper
INSTRUCTIONS:
- COOK THE POTATOES
- Put the potatoes in a 3-quart saucepan, cover with cold water by a couple of inches, stir in 1 Tbs. salt, and bring to a boil.
- Reduce to a simmer, cover, and cook until the potatoes are tender but still firm, about 10 minutes.
- Drain well.
- BROWN THE POTATOES
- Heat 3 Tbs. oil in a large (12-inch), heavy-duty skillet over medium-high heat until shimmering.
- Lower the heat to medium, add the potatoes, sprinkle with 1/4 tsp. salt, and cook, stirring occasionally, until they brown and start to crisp, 6 to 8 minutes.
- Transfer to a large plate.
- COOK THE PEPPERS AND ONIONS
- Raise the heat to medium high, pour the remaining oil into the skillet, add the onion and bell peppers, sprinkle with 1/2 tsp. salt, and cook, tossing occasionally, until they brown and become somewhat tender, about 4 minutes.
- Stir in the chili powder, oregano, and 1/2 tsp. pepper, and cook, tossing, for 30 seconds so the spices become fragrant.
- Add the potatoes and cook, tossing, until they heat through and pick up the flavors of the vegetables and spices, about 2 minutes.
- Taste and season with salt and pepper if needed, then serve
STORING FINGERLING POTATOES
- Store fingerling potatoes like any other potato: in a cool, dark place away from sunlight. Avoid putting them in the refrigerator,
as moisture causes the spuds to sprout. Be mindful that fingerlings will not typically keep as long as full-size potatoes, so check them regularly and immediately discard any that give off an odor or have soft spots.
