We love southwest flavors at our house. In fact, we probably eat more Mexican style food than any other flavor profile. Not everything is “authentic,” but typically it’s delicious. Homemade pico de gallo is a staple in our fridge.
Necessity is the mother of invention, particularly when it comes to dinnertime. Recently I found myself needing to use up potatoes from the pantry as well as some carnitas that I had made. I decided to combine them in a dish that looked a lot like nachos. Typically, nachos are corn based. So, I’m taking great liberties in replacing the tortilla chips with home fries and calling it nachos.
The gang declared this dish excellent and even said that they liked it better than with chips. It was a little heartier with the potatoes giving it a stick-to-your-ribs feel. You could easily serve it with your favorite taco filling.
- Prepare the potatoes. In large nonstick skillet, heat the oil until shimmering. Add the potatoes and onions and toss to coat. Stir in seasoning. Cover and cook so that potatoes will steam. Cook until potatoes are tender, about 20 minutes.
- Remove the cover, and continue cooking, stirring occasionally until the potatoes develop a crisp crust on the outside.
- Divide the potatoes into six dishes. Top with carnitas, shredded cheese, tomato, sour cream, and green onion.
- Serve hot.