South-of-the-Border Potatoes

Note: These spicy hash browns are made with only 2 teaspoons of oil. Try them for breakfast or dinner with poached eggs and toast or tortillas. If you have only a 10-inch nonstick pan, simmer all of the potatoes, then finish the recipe in 2 batches.

Yield: Makes 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 159
  • Calories from fat: 16%
  • Protein: 3.7g
  • Fat: 2.9g
  • Saturated fat: 0.3g
  • Carbohydrate: 31g
  • Fiber: 3.5g
  • Sodium: 24mg
  • Cholesterol: 0.0mg

Ingredients

  • 4 cups chopped peeled thin-skinned potatoes
  • 2 teaspoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 cup diced Roma tomatoes
  • About 1/4 cup chopped fresh cilantro
  • 1/4 cup sliced green onions
  • Salt
  • Tomato salsa
  • Nonfat sour cream

Preparation

  1. 1. Place the potatoes and 1 1/2 cups water in a 12-inch nonstick frying pan. Cover tightly with a lid or foil and bring to a boil over high heat. Simmer over medium heat until the potatoes are tender when pierced, 5 to 7 minutes. Drain the potatoes in a colander and wipe pan clean.
  2. 2. To pan, add oil, chili powder, coriander, cumin, and garlic powder; stir over medium-high heat for 30 seconds. Add potatoes, stir to coat, then mix in tomatoes, 1/4 cup cilantro, and green onions. Over high heat, occasionally turn mixture with a wide spatula until browned, 5 to 6 minutes. Season to taste with salt and sprinkle with a little more cilantro. Offer salsa and sour cream to add to taste.
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