hominy hash
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.
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.
COTTAGE GROVE HOUSE 
Never heard of this, but it definitely sounds good!
It really is good. Hominy has such a fabulous chewy texture which went quite well with the soft potatoes. Delicious!
Interesting. I wonder if hominy is available over here. I’d heard of grits before (referenced in songs!) but it’s not a dish that’s taken off in this country. What does the hominy taste like, is it similar to corn? (I did a quick google…)
Looks great. I always thought hominy hash is made with hominy, but I guess there are versions without it.
Hey! Thank you for catching my error! I went in and edited the post. Can’t believe I left out the main ingredient. :) Monday…must have another cup of coffee.
Well I’m glad to hear I was of help! :)
I have only made hominy a few times. I like that you added potatoes. I’ll certainly give your recipe a try.
Don’t you enjoy the chewy texture of hominy? I have never cooked hominy before and now I’m inspired to make posole. Must go see Amanda’s blog…I bet she has a good posole recipe!
Oh, I wish I could get hominy here in Britain! I haven’t had it in ages and this recipe sounds really good.
Same with me. I’m surprised you can not find it in Britain. Mexican ingredients are not common in Britain? :) I wouldn’t imagine so. Thanks for stopping by!
Love the hash, I have never had hominy hash before, I do really like hominy and would love this with poached eggs. YUM!
That’s exactly what I said as we were eating it. A poached egg would be perfect. I”m going to make it again this week and put the egg with it!
Go ahead and toot your horn, as this dish is a winner! I’ll have to try this out on my family with some eggs on top, as suggested.
Yes do! I’m going to make it again for breakfast soon with poached eggs. It’s fantastic….
love those colors–stunner of a dish and photo. Good for you for going that extra mile. Olé :-)
Looks damn fine my friend, and you truly got me with the addition of jalapeño and cumin, but what the heck is hominy?? Gonna have to google that one…
Did you find it? It’s fantastic! It’s dried field corn kernels. Here’s a good read on it.
http://davesgarden.com/guides/articles/view/1712/#b
Got it. Sounds good. Is it common in hash?
Never heard of it in hash before. It’s brilliant though. Only really had it in a Mexican soup called posole, which I must make soon!
This looks like such a great, flavorful side, especially with that extra kick from the jalapenos!
Thank you! You are right, the jalapeños really gave it great flavor. Nice side dish for soft tacos! I really like the idea of a poached egg on top! Happy to see you here Mary Frances!
This looks so good! I went on a hominy hunt for a while to get those big corn pieces! I got a can and 2 dried bags from Goya. You and I have such similar tastes for Mexican. I love it! Thanks for the shout out to Jovina about posole! I do have a great recipe, but I think you might too, no?! Stay tuned because I’ve got a Mexican cookie coming up that you will LOVE. Maybe I’ll mail some to you :) Beautiful hash!
I love that about hominy, the big corn pieces and I love how it tastes more like masa than corn and, the chewy texture! I don’t have a posole recipe, well not that I’ve cooked before. I think I do have one in my collection. I’ll check and share the recipe with you if it’s outstanding. But, I am going to look at your recipe too because, seriously, every one of your recipes I have made are fantastic! We loved the radishes! We finished off a large mason jar in one sitting. Even my teenage son loved them. I bought two more bunches and made them already, and used the same brine recipe with persian cucumbers (with red pepper flakes). And now I must see your cookies. You’re killing me! :)
Love the texture of hominy, I bet this is wonderful. This is my kind of food for sure. I also love you re-create recipes, great job!
I have only had hominy in posole at a Mexican restaurant and now I’m intrigued to find more recipes. I love the texture too. Let me know if you know of any! :)
Sounds yummy!
Thank you! Looks like you are having fun these days…I want to go tequila tasting!
ha ha, yes, it was lots of fun!
I have to go hominy hunting. I’m looking forward to trying this with a poached egg on top. And I can’t wait to see Amanda’s Mexican cookies.
Me too! (on both the poached egg and Amanda’s Mexican cookies) Have you bought hominy before? This was the first time for me. I remember my mom fixing something with hominy but for the life of me I can not remember what it was. All I remember is really liking it. Hope you find hominy! :)
I’m another who hasn’t heard of hominy before. It’s a yes from the picture though. yummo!
It’s delicious, really. I don’t think there is anything to compare it with as far as similarities. Try it! :) Thank you…
Seana, I never knew about “hominy”, I discovered something new. It sounds delicious with the potatoes. Thank you for sharing :)
I didn’t realize hominy was so unknown. I think it comes from the southern part of the US and Mexico. The kernels are twice the size of regular corn kernels. Chewy and delicious!
Thank you Seana, I will check here in the market :)
I can almost taste this dish! Lots of flavour in this potato recipe, yummy!!!!
It is a very flavor way to cook potatoes. I want to make it again with eggs for breakfast! :)
mmmh Lovely!!! :-)
A new one on me. Looks delicious though!
Thanks! I think hominy is from down south (America) and Mexico. We can buy it dried or in tins. Don’t imagine Ireland has such an item? I know you most likely have some pretty nice chili’s though. :)
This looks so delicious Seana! I have to say that I’ve only tried hominy once…and swore that I’d never try it again… but this looks so wonderful, you’ve inspired me to give it another try.
I think it was years ago when one of the kids was in elementary school, and she/he signed me up for hominy. I had no idea what it was, nor any idea how to prepare it!
Don’t you just love it when you nail a recipe?! Toot your horn! You deserve it!! <3
As always… wonderful post!
Where oh where have you been? I haven’t seen a post from you in say…a week? Hope you are doing well and it’s always good to see you here. :)
You’re such a love.. I’ve been under the weather. A kidney infection had me on my rump!! Thank you Seana.. I feel the love <3
OMG Prudy! So sorry to hear this!! Are you up and feeling better? Let’s email….
I was going to email you from home tonight… Maybe in about an hour? I have to get some chicken soup going for Jessica’s friend who has the shingles.. Poor darlin is suffering.. We will talk then.. <3
Holy smokes! Ok. Just sent you an email @ moog.
Ok.. Ill read it and forward it to bb&b email <3
This looks very good and I would like to give it a try, but what is hominy? I’m not sure I would be able to find it around here, is there anything I could substitute it with?
Hi Anne. Thank you for stopping by today, all the way from Norway! :) Here’s a little write up about hominy I found online. It has some suggested substitutes as well.
hominy = posole = pozole Pronunciation: HAHM-uh-nee Equivalents: 1 cup = 165 grams Notes: These are hulled corn kernels that have been stripped of their bran and germ. Southern cooks usually boil whole or ground hominy until it’s tender, and then they serve it in much the same way that Northern cooks would serve potatoes. Varieties include lye hominy, which is made by soaking corn kernels in a weak lye bath, and pearl hominy, which is made by crushing corn kernels mechanically. White hominy is made from white corn kernels, and the sweeter yellow hominy is made from yellow. Samp is coarsely ground or broken hominy, while hominy grits are more finely ground. You can buy hominy canned or dried. Substitutes: barley grits OR dried beans (in stews and soups) OR buckwheat grits OR potatoes (as a side dish)
This looks great! I love hominy!
It’s officially summer with this amazing yellow dish!
Yes! It certainly is starting to feel like summer here in Washington State. Really warming up finally. It will be nice to get the first harvest of corn soon. Yellow food is very good isn’t it!
You’ve done it again! Hominy. I’ve just Googled, as I know the name but didn’t actually know what it is. If only I was heading back to the States I would have a very lengthy list of foods to try.
Wish I could box up a bunch of items and send them to you. Seriously. I was wondering if Latin ingredients are available to you, or Spanish rather. Various dried chili’s, smoked paprika….etc. Here’s an interesting link to for Mexican herbs / spices.
http://www.sheknows.com/food-and-recipes/articles/992435/guide-to-mexican-herbs-spices
I adore hominy, and it’s such an under-utilized ingredient. That looks delicious.
You are right, hominy really is an under-utilized ingredient. I don’t see much of it around, but I sure love it. This is a great way to cook it Michelle. I’ve made it twice since I figured it out. Great for breakfast!
If only we could buy hominy here in Oz, I would love to give this a try Seana! What a fabulous looking side dish.
Very interesting to me you would not have hominy available to you. Seems like so many foods make the trek across the globe. This particular brand I bought is from Mexico. Do you get any Mexico foodstuff? Curious.
I’ll certainly have a closer look next time I’m in the supermarket Seana and let you know… We do get a certain amount of Mexican products here, but not nearly the same range as what you’ll find in the USA. I guess I’m more often looking for usual suspects of tacos and burritos etc. and don’t tend to look much further. I’ll be keeping an eye out now though!
You won’t be disappointed. No doubt. :)
Yummy!
I like hominy but never would have thought to turn it into a hash. Thanks for your recipe, it sounds terrific.
I wouldn’t have come up with on my own either Karen. The Mexican walk-up is fantastic and I love everything on their menu. This hash is so delicious and fun to eat!
this looks really delcious!
Thank you so much! And for stopping in too!
This does look good! I’ve only heard of hominy hash but your review seems very approachable so I will try this soon!
Well, well….where have you been? Having seen a post for awhile, nice to hear from you Saucy!
Yes, ahem, I’ve been sorting out my non-blogging life (pesky thing), and incidentally getting cooking/baking mojo back. But I’m back!!