Friday, July 22, 2011

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.


  • 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

  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.

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