Southwest Potatoes

By Mark Bittman

Southwest Potatoes
Evan Sung for The New York Times
Total Time
45 minutes
Rating
4(314)
Comments
Read comments

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.

Featured in: Southwest Potatoes, With Cheddar, Corn and Patience

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Ingredients

Yield:4 to 6 servings
  • 5tablespoons olive oil, or more as needed
  • 2tablespoons minced fresh jalapeño, or to taste
  • 1 to 1½cups corn kernels, fresh or frozen
  • Salt
  • black pepper
  • 2pounds new potatoes, peeled and cut into 1-inch chunks
  • ½ to 1teaspoon chili powder, or to taste
  • 114-ounce can black beans, well drained
  • ¾ to 1cup grated Cheddar or jack cheese
  • ½cup chopped fresh cilantro, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

385 calories; 18 grams fat; 5 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 46 grams carbohydrates; 9 grams dietary fiber; 3 grams sugars; 13 grams protein; 655 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

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Ratings

4 out of 5
314 user ratings
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Comments

Left Coast Cook

Fine but not awesome. Consider adding onion or scallions, using more cheese, and/or serving with salsa. Make sure to cook over the potatoes over *medium* heat (not medium-high). At the end of Step 2, add salt and pepper to taste and to heat the mixture through before moving it to the baking dish.

A Reader

Another way to shorten the pan time is to microwave the potatoes briefly first. For medium-size new potatoes, try 90 seconds--2 mins on high. It starts to soften them and also slightly dries them, which results in a better crust when they are pan-fried afterwards.

SonomaSMB

For breakfast, lunch or dinner, this is a fun one to play with.
I always add onions, usually red, more heat & pepper jack cheese.
And mixing up the potatoes is nice, too: red, purple, yellow, even sweet potatoes.
Sprinkle a little vinegar on the leftovers and serve it at room temp as a salad on sliced tomatoes.

heather

A few simple tweaks to make this outstanding - dice a mix of potatoes and sweet potatoes and throw them in the air fryer. Then cook up red kidney beans and a can of corn with red onion, garlic, pickled jalapeños, and some cumin, smoked paprika, and cayenne powder. Once potatoes are finished crisping up, top with the bean mixture, grate melted cheese on top. Serve with a dash of fresh lime on top of some fresh avocado and chopped cilantro. Perfection and reheats well with lunch (small side Tupperware with the avocado, lime & cilantro)

Hannah

Used this as filling in enchiladas and it was fantastic. I did add onion, I think it would be a little plain as written.

andrea

Made with sweet potatoes tonight . This is one of our favorites and good leftovers.

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