Southwest Potatoes

Here is a substantial breakfast inspired by (though far better than) airplane food that can be served on its own or alongside eggs. With all the classic flavors of a burrito — black beans, jalapeños, corn, cheese and cilantro — it would also make great filling for a corn or flour tortilla, with potatoes added in place of rice. Exercise patience when you cook the potatoes. The key to this recipe is leaving them alone once you’ve put them in the pan, neither stirring nor shaking, for at least 10 minutes, so they develop a nice crust.

Ingredients

• 5 tablespoons olive oil, or more as needed
• 2 tablespoons minced fresh jalapeño, or to taste
• 1 to 1 ½ cups corn kernels, fresh or frozen
• Salt
• black pepper
• 2 pounds new potatoes, peeled and cut into 1-inch chunks
• ½ to 1 teaspoon chili powder, or to taste
• 1 14-ounce can black beans, well drained
• ¾ to 1 cup grated Cheddar or jack cheese
• ½ cup chopped fresh cilantro, for garnish

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    574 calories; 26 grams fat; 7 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 68 grams carbohydrates; 13 grams dietary fiber; 3 grams sugars; 18 grams protein; 25 milligrams cholesterol; 374 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

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.

45 minutes