Mexican Fried Potatoes

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Mexican Fried Potatoes

 

1/3 cup vegetable oil

2 pounds potatoes, scrubbed and diced

1 medium onion, diced

1 poblano chile, seeded and sliced thin

2 medium tomatoes, peeled and coarsely chopped

salt, to taste

 

Heat oil in a large heavy skillet. Add potatoes, stir to coat with oil, then

pat into a flat layer. Cook over medium heat until they begin to sizzle and turn

golden around the edges, about 10 minutes.

Stir in the onion and chile and pat into a flat layer again. Cook over medium

heat until the potatoes are browned on the bottom, about 5 minutes.

With a spatula, turn the potatoes over to brown the other side.

If using tomatoes, stir them in and pat into a layer again. Sprinkle with salt

to taste, raise the heat to medium-high, and cook until the potatoes are nicely

browned on the bottom again, about 5 minutes.

If using cheese, sprinkle over the top and cook 2 minutes more, or until the

cheese softens. Serve immediately.

 

 

 

 

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