Potatoes and Green Chiles

1. 1

   Simmer the potatoes in salted water to cover until tender, about 15 minutes.

2. 2

   Drain and cool under running water, peeld and cut into 1/4 inch dice.

3. 3

   Heat the oil in a heavy skillet over medium.

4. 4

   Add the onion and potato and fry stirring regularly to ensure that nothing sticks to the pan until the mixture is nicely browned 10-15 minutes.

5. 5

   While the potatoes are browning, seed the chiles and slice them into 1/8 inch strips.

6. 6

   Stir them into the potato mixture, season with salt and remove from the stove and stir in the cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.