Corned Beef Home Fries
Anaheim’s are very popular in Southwestern US Cuisine. Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.
They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900′s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.
2 lbs red potatoes, sliced 1/4-inch thick
5 Tbsp olive oil, divided
1 Tbsp butter
1 cup red onion, diced
1/2 cup diced Anaheim chile pepper
1/2 cup diced red bell pepper
8 oz corned beef, diced
3 Tbsp minced garlic
Freshly ground black pepper
1 tsp paprika
1 cup shredded Cheddar
2 avocados, sliced
1/2 cup sour cream
1/2 cup diced green onions
In a medium pot, boil water and add 1 teaspoon salt, add potatoes and cook until almost fork tender. When cooked, strain potatoes, and pat dry with paper towels.
Meanwhile in a large saute pan, add 2 tablespoons olive oil, and 1 tablespoon butter, add red onions, peppers and corned beef. Saute until onions are translucent, then add garlic, season with salt, pepper, and paprika. Cook for 2 minutes, remove from pan and hold hot.
In the same pan, add 3 tablespoons olive oil, and the potatoes. Cook until crispy on all sides. When cooked and crispy, add the pepper, onion and corned beef mixture. Combine thoroughly, being careful to not break the potatoes.
Pour mixture into a serving bowl, top with Cheddar, avocado slices, sour cream and green onions.