Ingredients:
Crispy Potato Hash
1 large white potato
3 tbsp. oil
salt
pepper
Fresh Relish
1 orange
1 Roma tomato
½ cup yellow corn kernels
¼ red onion
1 tbsp. lime juice
salt
Callo de Hacha
400 grams callo de hacha
salt
pepper
Preparation:
Add 3 tablespoons oil to a skillet and heat over medium heat. Peel the potato and dice into ¼ inch pieces. Add to hot skillet and add salt and pepper to taste. Stir the potatoes every 2-3 minutes, cooking until the potatoes are crispy and deep golden brown.
While the potatoes are cooking, supreme the orange and squeeze the juice from the remaining core into a bowl. Dice the tomato and onion and add to the bowl along with the lime juice and corn. Add salt to taste and toss. Set aside.
Remove the outer muscle from the callo de hacha and dry on a paper towel. Heat 2 tablespoons of oil in a skillet over medium-high heat until the oil is almost smoking. Sprinkle the callo de hacha with salt and pepper and sear in the skillet just until they get some color – about 20-30 seconds per side.
Divide the potato hash between two plates, covering each with half of the callo de hacha. Spoon the fresh relish over the top. Serve.
Serves: 2Prep time: 20 minutes
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