Mexican Fried Potatoes

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  • 1/3 cup vegetable oil
  • 2 pounds potatoes, scrubbed and diced
  • 1 medium onion, diced
  • 1 poblano chile, seeded and sliced thin
  • 2 medium tomatoes, peeled and coarsely chopped
  • Salt, to taste


  1. Heat oil in a large heavy skillet. Add potatoes, stir to coat with oil, then pat into a flat layer. Cook over medium heat until they begin to sizzle and turn golden around the edges, about 10 minutes.
  2. Stir in the onion and chile and pat into a flat layer again. Cook over medium heat until the potatoes are browned on the bottom, about 5 minutes.
  3. With a spatula, turn the potatoes over to brown the other side.
  4. If using tomatoes, stir them in and pat into a layer again. Sprinkle with salt to taste, raise the heat to medium-high, and cook until the potatoes are nicely browned on the bottom again, about 5 minutes.
  5. If using cheese, sprinkle over the top and cook 2 minutes more, or until the cheese softens.
  6. Serve immediately.

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