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Potatchos

When you have a really big potato there are a couple of ways to split it into two meals. I made hash-brown for breakfast. B30 – Bacon Egg Hashbrown and had the slab sides of the potato left in a container of water in the fridge. Preheat oven to 375.

The water keeps them from turning black, and removes some of the starch.
Remove the slabs from the water and pat dry.
Break out your Mexican spice arsenal. Cumin, coriander, chilies, garlic, onion, salt, pepper.
Add a tablespoon of oil to the potatoes toss to coat.
Turn the potatoes cut side up and dust with all the seasonings. Potatoes can take a lot of flavor. They NEED a lot of flavors.
Turn them cut side down, and season the peel side.
Bake cut side down until golden brown, and the potato is soft – about 15 minutes depending on how thick your slabs are. Flip and cook until baked through.
Distribute taco meat among the slabs.
Top with shredded cheese.
Return to oven to get hot and melty.
Top with salsa and plain yogurt.

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

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