The delicate skins and creamy flesh of fingerling potatoes make them good candidates for hash. Precooking the potatoes means you can use less oil for frying them than if you start with raw potatoes. Poblanos vary from mild to fiery; pass Tabasco sauce at the table for those who enjoy more heat.
Slideshows: Potato Side Dishes
1 1/2 pounds fingerling potatoes
1 poblano chile
1 tablespoon extra-virgin olive oil
1 cup diced red onion
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
Freshly ground pepper
1/4 cup chopped fresh cilantro
How to Make It
In a large saucepan fitted with a steamer basket, bring 1 inch of water to a boil. Add the potatoes to the basket, cover and steam until tender, 20 to 25 minutes. Remove the potatoes and let cool slightly. Cut the potatoes into bite-size pieces.
Meanwhile, roast the chile over a gas flame or under the broiler, turning it occasionally with tongs, until blackened all over, about 10 minutes. Transfer the chile to a bowl, cover with plastic wrap and let stand for a few minutes, until cool. When the chile is cool enough to handle, scrape off the skin and remove the stem, seeds and ribs, then dice.
In a large skillet, preferably cast iron, heat the olive oil. Add the onion and cook over moderately high heat until softened, about 3 minutes. Add the potatoes and cook, turning occasionally, until golden, about 5 minutes. Add the cumin and coriander and cook for 30 seconds. Add the diced chile, season with salt and pepper and cook until the chile is heated through, about 2 minutes.
Transfer the hash to plates and sprinkle with the cilantro. Serve right away.
For a milder hash, use 1 or 2 red bell peppers in place of the poblano chile. Variation: To make vegetarian tacos, dice the potatoes before sautéing. Fold the finished hash into warm corn tortillas and top with the chipotle sauce and cilantro. One serving:
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