Crispy Potato and Avocado Hash (Papas con Aguacate)
This vibrant and satisfying hash combines crispy pan-fried potatoes and sweet caramelized onions, crowned with creamy, fresh avocado. It's a simple yet flavor-packed dish that brings a taste of Mexico to your table.
Instructions
- Prepare the potatoes: Rinse the diced potatoes under cold water until the water runs clear. Drain well and pat them thoroughly dry with a kitchen towel. This step is crucial for achieving crispiness.
- Cook the potatoes: Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. Add the dried potatoes in a single layer if possible. Cook for 8-10 minutes without stirring, allowing them to brown and crisp on one side.
- Continue cooking potatoes and add onion: Stir the potatoes, then add the diced onion, 1/2 teaspoon salt, black pepper, and chili powder (if using). Continue to cook, stirring occasionally, for another 10-12 minutes, until the potatoes are tender and golden brown, and the onions are softened and slightly caramelized.
- Prepare the avocado: While the potatoes are cooking, dice the ripe avocados. If desired, gently toss them with the remaining 1/2 teaspoon of salt.
- Serve: Taste the potato and onion mixture and adjust seasoning as needed. Transfer the crispy potato hash to serving plates and top generously with the diced avocado. Serve immediately for the best texture and flavor.
This recipe celebrates the humble potato, transforming it into a delightful Mexican-inspired hash. The key is to achieve golden, crispy edges on the potatoes, which contrast beautifully with the tender onions and the rich, smooth avocado. Perfect for a hearty breakfast, brunch, or a light lunch, this dish is a testament to how a few simple ingredients can create something truly delicious and comforting.