hominy hash

May 19, 2014 § 68 Comments

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I am going to toot my horn and say,  I created a perfect hominy hash!  It all started a few days ago when a very kind family brought lunch to the school for us from a local Mexican walk-up.  They gave us menu’s a few days in advanced and asked what we would like to order.  The menu had a few unique items and I chose a salad with hominy hash.  Although it was fantastic it left me unsatisfied because if I were to measure the amount of hominy hash my salad had on it I think it would leave some room in a 1/4 cup measure.  Perhaps dissatisfaction is a good thing because I set out to re-create hominy hash, and it was delicious.

Serves 4.

I n g r e d i e n t s

  • 2 yellow potatoes, peeled and diced in small squares
  • 1 sweet onion, finely diced
  • 1 jalapeño pepper, finely diced
  • 2 garlic cloves, minced or pressed
  • 2 tablespoons olive oil
  • 1 tablespoons cumin
  • 1 – 29 ounce can of hominy
  • salt to taste
  • handful cilantro, coarsely chopped
  • lime

M e t h o d

Heat olive oil in a large skillet over medium high heat.  Add garlic and cook a one minute until aromatic.  Add onions, jalapeño pepper and potatoes and toss around with a spatula until well combined.  Season with salt and cook for 20 minutes or until potatoes are tender.  Add hominy and cook for 10 minutes.  Add fresh cilantro, a squeeze of lime and serve.

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