Peel 2 medium-sized russet potatoes.
Cut them into quarter inch thick sticks.
Cut the strips to make a quarter inch dice.
Cut the pepper in half. There's so many weird ways that people remove the seeds. All you simply have to do is cut it in half, then pull out the inside and seeds with your hand. This is the best and fastest way because you don't lose any of the pepper...not to mention that you will always have to slice the pepper in half anyway unless you are trying to make rounds--which aren't required for most recipes.
Slice the pepper.
Dice the pepper...about the same size as the potatoes.
Add enough olive oil to coat the bottom of a medium-sized non-stick pan. (A client gave me this olive oil that her family makes in Mexico. Nice.)
Dice up 1/4 of an onion, a little salami, and 2-3 cloves garlic. (One of these days I am going to have a kitchen with lots of natural light... One day...)
When the oil is hot, add the potatoes and salami. Cook over medium heat for 3-5 minutes. Stir occasionally but not too much or they won't brown.
Make sure you season with salt and pepper right away. You always want to season at the beginning to bring out the flavors. Trust me. If you wait till it's already cooked, it won't be so good.
When the potatoes are about half way cooked, add the rest of the ingredients.
Toss them around and cook another 3-5 minutes or until the potatoes are tender and the rest of the vegetables are just about cooked. Oh yeah and season with a little more salt and pepper. You want to make sure you season every step of the way.
Dice an avocado and 1/4 bunch cilantro for the garnish. I wasn't sure about avocado and egg, but it really tastes good!
When the potatoes are tender, crack 2-4 eggs over the top of the potatoes. Make sure you have flatened out the potatoes a bit.
Turn down the heat a bit and cover the pan. Depending on how you like your eggs, cook for another 3-5 minutes or until the whites are set and the yolks are how you like them.
Sprinkle the diced avocado and chopped cilantro over the top and there you go. This really was good. I ate it for lunch, but if I got up earlier, it would have been a great breakfast!
Mexican Style Potato Hash
Yield: 2-3 Servings
2 medium-sized russet potatoes, small diced
1/4 cup salami, small diced
1/4 onion, small diced
1 green pepper, small diced
2-3 garlic cloves, minced
1/4 bunch cilantro, chopped
1 small avocado, small diced
olive oil, 2 tablespoons or as needed
salt and pepper, to taste
Heat the olive oil in a medium sized non-stick pan. When the oil is hot, add the potatoes and salami and season with a little salt and pepper. When the potatoes are about halfway cooked, add the onion, garlic, and green pepper. Cook for another 3-5 minutes, stirring occasionally. When the potatoes are tender, crack 2-4 eggs on top of the hash. Turn down the heat and cover the pan. Cook for another 3-5 minutes or until the whites are set and the yolks are cooked how you like them. Serve with diced avocado and cilantro on top.