Red Potato and Shishito Pepper Hash
A flavorful hash featuring crispy roasted red potatoes and blistered shishito peppers, tossed in a spicy Sriracha mayonnaise and topped with crumbled queso fresco and scallions.
Ingredients
- •1½ pounds small red potatoes
- •1 clove garlic
- •½ cup mayonnaise
- •1½ teaspoons Sriracha
- •1 teaspoon fresh lemon juice
- •to taste Kosher salt
- •⅓ cup vegetable oil
- •15 whole shishito peppers
- •¼ cup crumbled queso fresco
- •2 whole scallions
- •thinly sliced
Cooking Instructions
- 1.
Preheat oven to 400°F. Place potatoes on a foil-lined rimmed baking sheet and roast, turning halfway through, until tender, 30-45 minutes. Let cool before cutting in half.
45 min
- 2.
Meanwhile, mix garlic, mayonnaise, Sriracha, and lemon juice in a medium bowl to combine; season Sriracha mayonnaise with salt.
5 min
- 3.
Heat oil in a large skillet, preferably cast iron, over medium-high. Working in batches if needed to avoid overcrowding the pan, cook potatoes, undisturbed, until deep golden brown and crisp, 6-8 minutes. Add shishito peppers, toss to combine, and cook until peppers are lightly blistered in spots, about 2 minutes.
10 min
- 4.
Using a slotted spoon, transfer potatoes and peppers to bowl with Sriracha mayonnaise and toss to coat; season generously with salt. Transfer potatoes to a platter and top with queso fresco and scallions.
5 min
