Mexi-cali Skillet Recipe

Wash and scrub the russet potatoes. Dice them into 1/2-inch cubes (no need to peel unless preferred). Pat dry with a towel to remove excess moisture.

Peel and dice the white onion to yield about 1/2 cup. Core and seed the red, green, and yellow bell peppers and dice to 1/2-inch pieces (about 1/2 cup each combined).

Stem, seed (optional for less heat) and finely dice the jalapeño. Dice the plum tomatoes into 1/2-inch pieces and lightly press out excess seeds/juice with your fingers or a spoon.

Mince the chipotle pepper in adobo for the crema and zest and juice the lime(s). Pit and slice the avocado just before serving to prevent browning.

In a small bowl, combine 1/2 cup sour cream, 2 tbs mayonnaise, 1 tsp minced chipotle in adobo, 1 tbs fresh lime juice, 1/2 tsp lime zest, 1/2 tsp honey and 1/4 tsp kosher salt. Whisk until smooth. Taste and adjust heat or acidity (add more chipotle for spice or more lime for brightness). Chill while you prepare the hash.

In a medium skillet over medium heat, add the 6 slices of Nueske's bacon in a single layer. Cook, turning occasionally, until evenly browned and crisp (about 8–10 minutes depending on thickness). Reserve 1 tablespoon of the rendered bacon fat in the pan and transfer the cooked bacon to a paper towel-lined plate. When cool, chop roughly into 1/2-inch pieces for topping.

Heat a large heavy skillet (cast iron recommended) over medium-high heat. Add 2 tbs vegetable oil and the reserved 1 tbs bacon fat (or use a total of 3 tbs oil if skipping bacon fat). Let the oil shimmer.

Add the diced potatoes in a single layer. Let them cook undisturbed for 4–5 minutes to develop a golden crust. Season with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp ground cumin and 1/2 tsp smoked paprika. Stir and continue to cook, stirring occasionally, until potatoes are tender and nicely browned, about 10–12 more minutes total (adjust heat as needed so they brown without burning).

Push the potatoes to one side of the skillet and add the diced onion and bell peppers to the empty side with a small pinch of salt. Sauté for 3–4 minutes until softened and slightly caramelized.

Add the jalapeño and diced plum tomatoes to the skillet. Stir everything together and cook 2–3 minutes more so the tomatoes release a little juice but don’t turn mushy. Taste and adjust seasoning with additional salt and pepper if desired.

If you prefer a crispier finish, increase heat to medium-high for the last 1–2 minutes to re-crisp the potatoes and vegetables. Turn off heat.

Spoon the hot hash onto a large skillet for family-style service or portion onto plates. Scatter the chopped crisp bacon evenly over the hash.

Slice the avocado and fan or dice it. Arrange on top of each portion. Drizzle 1–2 tbs of chipotle lime crema per serving over the hash, or serve the crema on the side.

Garnish with 2 tbs chopped fresh cilantro and a sprinkle of crumbled cotija or queso fresco if using. Serve with lime wedges for squeezing.

Enjoy immediately while hot.