Mexican Potato Hash

This wonderful potato hash brings together the best of Mexican flavors with a homemade taco seasoning mix, fresh cilantro, pico de gallo, and a creamy potato-based cheese sauce all served on top of sautéed potatoes and/or sweet potatoes. This recipe can be enjoyed for any meal of the day.

Potatoes are one of the critical clean carbohydrates our bodies thrive on. The glucose in critical clean carbohydrates, such as fruits, raw honey, potatoes and sweet potatoes, provide nourishment and fuel to every cell in the body.

Cilantro helps remove toxic heavy metals from the brain, liver, and other organs, and the intestinal tract.

Tomatoes are rich in minerals that help with healing chronic illnesses, symptoms, and conditions.

This recipe comes from Brain Saver Protocols, Cleanses & Recipes, the companion book to Medical Medium Brain Saver. These two essential books about our most complex organ—the brain—dive deep into why people all over the world are suffering with mental health and brain-related symptoms and conditions. Brain Saver unveils the why behind more than 100 brain- and nervous system–related symptoms, diseases, and disorders; Brain Saver Protocols, Cleanses & Recipes reveals the truth about how to heal in even more detail (including cleanses, recipes, supplement protocols, and so much more).

Mexican Potato Hash

Ingredients:

• 6 cups diced potatoes and/or sweet potatoes
• 1 cup water
• 2 to 3 lime wedges, to serve
• ¼ cup loosely packed cilantro leaves, to serve

Taco seasoning:

• 1 tbsp onion powder
• 2 tsps ground cumin
• 1 tsp paprika
• 1 tsp garlic powder
• ½ tsp chili powder
• ½ tsp red pepper flakes
• 1 tsp dried oregano

Pico de gallo:

• 1 cup diced tomatoes
• ¼ cup finely chopped onion (optional)
• ¼ cup cilantro leaves, finely chopped
• 1 tsp finely chopped ripe hot pepper
• ½ tbsp freshly squeezed lime juice

Cheese sauce (optional):

• 1 cup peeled, diced potato
• ¼ cup peeled, finely chopped carrot
• ½ tablespoon freshly squeezed lime juice
• 2 tsps onion powder
• 1 tsp garlic powder
• ½ tsp paprika

Directions:

Mix all the ingredients for the taco seasoning together in a small bowl.

Place a ceramic nonstick skillet on medium-low heat. Add the potatoes, taco seasoning, and water. Bring to a simmer, cover, and cook for 12 to 15 minutes until the potatoes are tender. Remove the lid and continue cooking until all the liquid has evaporated.

If making the cheese sauce, add 3 inches of water to a medium pot, insert a steaming basket, add the diced potatoes and carrots, and cover. Steam for 10 to 12 minutes or until tender. Place in a blender together with the lime juice, onion powder, garlic powder, and paprika. Blend until smooth.

Make the pico de gallo by combining all the ingredients in a medium bowl and stirring until the ingredients are evenly mixed.

To serve, drizzle the cheese sauce over the potatoes and top with the pico de gallo, cilantro, and lime wedges. Serve immediately. Enjoy!

Tips:

• A fun way to eat this hash while also getting more leafy greens into your diet is to spoon it into lettuce leaves and eat it like a taco.

Serves 2 to 3

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Categories: Fat Free, Grain Free, Nut and Seed Free, Breakfast, Skillets, Lunch, Dinner, Potato Recipes, Baking, Main Dish, International, Mexican, Kid Friendly

This item posted: 14-Mar-2023

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