by Caitlin Saniga
- 5 tablespoons olive oil
- 2 tablespoons minced jalapeno
- 1 cup corn, fresh or frozen
- salt and pepper
- 2 pounds new potatoes, cut into 1-inch chunks
- 1 teaspoon chili powder
- 14-ounce can black beans, rinsed and drained
- 1 cup Chedder cheese
- 2 green onions
Heat 1 tablespoon olive oil a large skillet over medium heat. When hot, add jalapeno and corn, and sprinkle with salt and pepper; let sit for a minute. When corn begins to brown, stir to distribute for even browning. Remove from heat.
Add remaining oil to pan. When hot, add potatoes. Cook, undisturbed, until they begin to brown around the edges and release from the pan, about 6 minutes. Continue, at least 15 minutes, turning potatoes to brown all sides. 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.
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, about 2 minutes. Garnish with green onions.
Recipe adapted from: The New York Times
Photo: Kristina Deckert