My favorite weeknight dinners are, without a doubt, easy and fast one-pot meals. So I’m excited to share this delicious recipe: a one-pot spicy potato hash with jalapeños, seared garlic, fresh basil, and blistered grape tomatoes. It is a summertime favorite of mine when I’m making quick weeknight meals using fresh summer produce.
My jalapeños are growing in my garden and they are all going CRAZY right now — they are flowering and fruiting galore. I have 4 indoor plants that are left over from my last year’s winter crop (yes, I grow jalapeños indoors in Boston in winter, and yes, they flourish!!) as well as 4 outdoor plants that are newly planted this year. I grew all of them by seed, and I’ve done this enough times now that I’m a pro at getting the seeds to germinate into successful, happy seedlings. Everyone’s jealous of my jalapeno crop, of course, so I have dutifully sent seeds for these precious jalapeños to everyone who requests them, including my mom and Mr. Savory Tooth’s sister, both of whom live on the west coast.
Anyway, I love this recipe because of all the fresh summer produce that I get to use: jalapeños, basil, grape tomatoes, and potatoes. This is also one of those clean-up-your-fridge-and-pantry recipes because this recipe is forgiving and you can use whatever leftover veggies that you have in your refrigerator + eggs. It’s a win for everybody. And because this is an easy weeknight meal, everything is cooked in a single pan so this is really fast and simple to cook.
Also: the spiciness is minimal in this recipe. Really. It’s only 1 jalapeno, and the recipe calls for removal of its innards (where most of the capsaicin resides) so it’s quite tame. It’s enough heat to give you a bit of a kick but not enough to sweat. It’s optimal, in my opinion.
Spicy potato hash with jalapenos and garlic
This is a one-pot spicy potato hash with jalapeños, seared garlic, fresh basil, and blistered grape tomatoes.
- 1 Russet potato peeled and chopped into 1/2-inch cubes
- 1 jalapeno seeds and inner membrane removed, diced
- 1 cup grape tomatoes halved
- 5 garlic cloves minced
- 4 eggs beaten
- 1/4 cup basil leaves chopped
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- Heat olive oil on a large pan over medium heat for a few minutes to let it warm up. Add halved cherry tomatoes and minced garlic, cooking until the garlic browns, about a few minutes. Add diced jalapeños and potato cubes, stirring and cooking until the tomatoes are blistered and kind of shriveled and the potatoes are soft, about 10 minutes.
- Add beaten eggs and salt to the pan and scramble it up with all of the other ingredients. Stir and cook until the eggs are done, about a few minutes. Remove from heat and mix in basil leaves. Serve immediately.