Chef Devon Sanner’s
Local Vegetable Recipes
Pivot Potato Hash
Bell Pepper - Arivaca Community Garden - Arivaca, Az
Yellow Finn Tomato- Blooming Reed Farm - Paulden, Az
Garlic - Forever Yong Farm - Amado, Az
Tomato - CEAC - Tucson, Az
Sept. 28 2020
Pivot Potato Hash
Yield: 4 portions
Ingredients:
1 ½ cups - Potatoes cut in ½ inch dice
(2-3 small potatoes)
1 cup - Red onion, cut in ½ inch dice
(about ½ a small onion)
1 cup - Bell pepper cut in ½ inch dice
(1 large bell pepper)
2 cloves - Garlic crushed
1 cup - Tomato cut in ½ inch dice
(about 1 large tomato)
2 tsp. - Piquant chile such as jalapeño, serrano, chile guero, finely diced (optional)
¼ tsp. - Paprika
4 Tbs., divided - Olive oil
Salt
Black pepper
Procedure:
Rinse and dry cut potatoes and heat pan over medium-high heat. Put 1 Tbs. oil in pan and sauté potatoes for 12-15 minutes, turning every 2 minutes until golden brown. Transfer potatoes to a separate bowl.
Return pan to heat, add 2 Tbs oil, and sauté onions, peppers, and garlic, stirring occasionally, until they soften a bit and begin to brown, about 5 minutes.
Add potatoes back to pan, and add tomatoes, paprika, salt, and black pepper. Cook 2 additional minutes.
Serving suggestions: Serve as a side dish for dinner, or combine with eggs, beans, and chorizo and roll in a large tortilla for a perfect breakfast burrito,
