Southwest Potatoes

Mark Bittman/NYTimes 2010-09-10
6
breakfast
potatoes
5 tablespoons olive oil more as needed
2 tablespoons fresh jalapeño minced, to taste
1½ cups corn kernels fresh or frozen (maybe a bit less)
salt
black pepper
2 pounds new potatoes peeled and cut into 1-inch chunks
1 teaspoon chili powder or to taste
1 14 oz can black beans well drained
1 cup cheddar or jack cheese grated
½ cup fresh cilantro chopped, for garnish
  1. Put 1 tablespoon of oil in a large skillet over medium heat. When hot, add jalapeño and corn, and sprinkle with salt and pepper; let sit for a moment. When corn begins to brown, shake pan to distribute for even browning. Remove corn.
  2. Add remaining oil to pan. When hot, add potatoes. Cook, undisturbed, until they begin to brown around edges and release from pan, about 10 minutes. Continue, at least 15 more minutes, turning potatoes to brown all sides without stirring too often. Add oil if needed to prevent sticking, and lower heat if needed to prevent scorching. When potatoes are tender and golden, add chili powder, corn and beans.
  3. Turn on broiler. Place rack about 4 inches below. Transfer potatoes to a baking dish, sprinkle with cheese and run under broiler until cheese is melted and beginning to brown, 2 to 3 minutes. Garnish with cilantro.