Discover a flavorful combination of Southwestern-inspired flavors with this Mexican-style Potato Chile Hash! Our simple and savory recipe features golden potatoes, spicy longaniza sausage, zesty Cotija cheese, and smoky red bell peppers.
WHAT YOU’LL LOVE
- Browned longaniza with onion and pepper: Crumbled longaniza, diced onion, and red bell pepper seasoned with Code 3 Spiced Grunt Rub cook together in a hot cast iron skillet, and the sausage’s rendered fat flavors everything that follows.
- Covered, then uncovered: Diced Yukon gold potatoes cook under a lid until nearly tender, then uncovered until tender with slightly browned tops.
- Cotija, cilantro, and smoked salt: Salty, crumbly cotija and minced cilantro stirred in at the end season the hash, and a pinch of cherry wood smoked salt finishes it.
- Indirect heat at 400°F: The skillet sits over indirect heat on the grill, which cooks the potatoes through without scorching the bottom.
Potato Chile Hash
Tom Jackson
Rated 5.0 stars by 1 users
Category
Side Dish
Cuisine
Mexican
Servings
10
Prep Time
30 minutes
Cook Time
15 minutes
Calories
110
This is a solid potato side dish for a Tex-Mex or Latin inspired meal. It features longaniza, a sausage similar to chorizo. I know at our house, and here in the All Things Barbecue kitchen, we’re often cooking Latin inspired foods, so who wouldn’t like another fantastic potato side dish to fit!
Ingredients
- 10 oz longaniza sausage
- 1 yellow onion, diced
- 1 red bell pepper, seeded, stemmed, diced
-
Code 3 Spiced Grunt Rub, to taste
- 3 lb Yukon gold potatoes, diced
- 1/2 cup cotija cheese, crumbled
- 1/2 cup cilantro, minced
-
Noble Saltworks Cherry Wood Smoked Salt, to taste
Directions
- Preheat your Yoder Smokers YS640 pellet grill to 400°F, set up for indirect grilling.
- Place a Lodge 12” cast iron skillet on the grill to preheat. Remove the longaniza sausage from its casing and place in the hot skillet. Also add the onion and bell pepper. Season with a couple of tablespoons of Code 3 Spiced Grunt Rub. Cook until the sausage is browned.
- Add the diced potatoes. Cover with a lid, and cook until the potatoes are nearly cooked through. Uncover the skillet and continue cooking until the potatoes are tender, and the top of the potatoes are slightly browned. Remove from the grill.
- Mix in the cotija cheese and cilantro. Taste and add Noble Saltworks Cherry Wood Smoked Salt, as needed.
Mmmm. That longaniza sausage… you can almost smell it through the screen! Check out one of your local Hispanic markets to find this gem. Our neighborhood carniceria carries longaniza, as well as a number of other foods you won’t find at the big box grocery stores. Do some experimenting to really expand your abilities and palate!
After starting this hash on the stove top and adding the potatoes, it can be covered and transferred to the grill to cook the potatoes. Be sure you’re cooking with indirect heat, to prevent scorching on the bottom.
When it all comes together, it’s just a matter of adjusting seasonings and aromatics. The cotija cheese is salty and funky. It acts not just as an ingredient, but as a seasoning! Some lime juice and fresh cilantro round it all out!
Recipe Note
Recipe FAQ
What is longaniza?
Longaniza is a spiced pork sausage common in Latin American and Spanish cooking. It's similar to chorizo, and Hispanic markets and carnicerías usually carry it.
What can I use in place of longaniza?
Fresh Mexican chorizo or a bulk spicy Italian sausage work well. Avoid cured Spanish chorizo, which is firm and fully cooked and behaves differently in the pan.
Why take the sausage out of its casing?
Crumbling it into the skillet lets it brown in small pieces and release its fat and spices through the whole hash.
How do I know the sausage is cooked?
Ground pork sausage needs to reach 160°F. It should be browned throughout with no pink left. Check a few pieces with an instant-read thermometer before adding the potatoes.
Why cover the skillet and then uncover it?
The lid traps steam, which softens the potatoes quickly. Taking it off lets the moisture escape so the potatoes can brown on top.
Will 3 lb of potatoes fit in one skillet?
It's a lot for a 12" skillet. Dice the potatoes into 1/2" pieces so they cook evenly, and use a deep skillet or split the hash between two pans if they won't fit in one layer, which helps them brown instead of steaming.
Why is the cotija added at the end?
Cotija is salty and funky, so it works as a seasoning as well as an ingredient. Stir it in off the heat and taste before adding any smoked salt.
Can I start the hash on the stovetop?
Yes. Brown the sausage and vegetables on the stove, add the potatoes, cover the skillet, and finish it on the grill over indirect heat so the bottom doesn't scorch.
How can I adjust the flavor?
A squeeze of lime juice and more fresh cilantro brighten the hash. Adjust the rub and smoked salt a little at a time, since the sausage and cotija are already seasoned.
How should I store leftovers?
Refrigerate within 2 hours of cooking. The hash keeps for about 3-4 days. Reheat it in a skillet until steaming hot, to 165°F.
How indoor-friendly is this recipe?
5 out of 5. A 400°F oven or a covered stovetop skillet cooks the potatoes the same way, without the smoke from the grill.
Recipe Highlights
Browned longaniza: Seasons the hash with its rendered fat.
Covered, then uncovered cooking: Softens the potatoes, then browns them.
Cotija and cilantro: Add salty, fresh finishing flavor.
Indirect 400°F heat: Cooks the potatoes without scorching.
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Nutrition
Nutrition
- Nutrition Serving Size
- 6.96 oz
- per serving
- Calories
- 110
- Carbs
- 12 grams
- Protein
- 5 grams
- Fat
- 5 grams
- Sodium
- 199 milligrams
