sweet potato hash when we need a quick meal. When I buy other potatoes, I find myself having to search for ways to finish the bag. It's not that we don't like them, and I know there are a million ways to prepare them, I just struggle to use them before they go back.
Three Years Ago: Corn and Black Bean Salsa
-12 oz small baby potatoes, halved
-1 tbsp olive oil
-1 cup fresh corn kernels (I used frozen corn)
-1 1/2 tsp thinly sliced garlic
-1/4 tsp salt
-1/4 tsp crushed red pepper (or more, to taste)
-1 cup halved grape tomatoes
-1/3 cup chopped fresh cilantro
-1 oz fresh Parmesan cheese, shaved (about 1/4 cup)
1. Place potatoes in a medium saucepan and cover with water. Bring to a boil and cook for 10 minutes or until tender. Drain.
2. Heat a large nonstick skillet over medium-high heat and add oil to pan, swirling to coat. Add the corn, garlic, salt, and crushed red pepper to the pan. Saute for 2 minutes. Add potatoes and tomatoes to the pan and cook for one minute.
3. Top with cilantro and cheese before serving.