May 19, 2014 § 68 Comments
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.
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
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.