Fingerling Potato Hash with Mexican Flavors

1. 1

   In a large saucepan fitted with a steamer basket, bring 1 inch of water to a boil.

2. 2

   Add the potatoes to the basket, cover and steam until tender, 20 to 25 minutes.

3. 3

   Remove the potatoes and let cool slightly.

4. 4

   Cut the potatoes into bite-size pieces.

5. 5

   Meanwhile, roast the chile over a gas flame or under the broiler, turning it occasionally with tongs, until blackened all over, about 10 minutes.

6. 6

   Transfer the chile to a bowl, cover with plastic wrap and let stand for a few minutes, until cool.

7. 7

   When the chile is cool enough to handle, scrape off the skin and remove the stem, seeds and ribs, then dice.

8. 8

   In a large skillet, preferably cast iron, heat the olive oil.

9. 9

   Add the onion and cook over moderately high heat until softened, about 3 minutes.

10. 10

    Add the potatoes and cook, turning occasionally, until golden, about 5 minutes.

11. 11

    Add the cumin and coriander and cook for 30 seconds.

12. 12

    Add the diced chile, season with salt and pepper and cook until the chile is heated through, about 2 minutes.

13. 13

    Transfer the hash to plates and sprinkle with the cilantro.

14. 14

    Serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.