Southwestern Potato Okra Hash

July 23, 2013

Southwestern Potato Okra Hash

Mary Leuchtenberger, Tucson CSA

2 medium potatoes
1(or more) chiles
1/2 share okra
2 tomatillos
shredded cheese

In a heavy skillet heat a thin layer of oil or lard. Chop potatoes and
chiles and add to pan when oil is hot, stirring periodically. When
potatoes begin to brown, thinly slice okra and add to pan, and cook for
a few minutes longer, stirring as needed. Chop tomatillos and mix into
hash. Remove pan from heat, top with shredded cheese and cover for a few
minutes to allow cheese to melt.

No okra slime!

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