Southwestern Cheesy Potatoes

A well-stocked freezer can sometimes compensate for not having fresh produce. Tonight's menu was tacos, but I discovered far too late that I was out of lettuce. Or a side dish besides frozen corn (which we'd had last night as our vegetable). So I improvised. Not saying that drenching potatoes and corn with cheese sauce is the nutritional equivalent of salad, but it is tasty.

Ingredients

• olive oil
• 1/2 small yellow onion, chopped to 1/4 inch pieces
• 1/4 red bell pepper, chopped
• 1/2 cup frozen corn
• 2 cups Southern style hash brown potatoes (the cubed kind)
• 1 tablespoon butter
• 1 tablespoon flour
• 2/3 cup milk
• 4 ounces pepper jack cheese, shredded
• salt and pepper to taste

Directions

1. Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering.
2. Saute the onion, bell pepper, and corn until lightly caramelized browned (about 5-10 minutes).
3. Add about 1/2 cup water to deglaze the pan. Scrape the bottom with a spatula to loosen all the onion/pepper fond.
4. Add potatoes, lower the heat to medium-low, and cover. Cook until the potatoes are warmed through.
5. Meanwhile, melt butter in a small sauce pan over medium heat. Stir in flour and cook until bubbly and lightly browning.
6. Whisk in the milk. Cook over medium-to-low heat, whisking frequently, until thickened.
7. Stir the cheese in to the milk, a little at time, stirring until each addition is fully melted and incorporated.
8. When the cheese sauce is fully mixed, pour over the potato-hash and stir well.
9. Season with salt and pepper to taste.