I love potatoes in pretty much any form. When I was a kid, my dad made “Susan fries,” which were pan-fried slices sprinkled with paprika. (Susan’s other big culinary contribution to my life: butterscotch chips in brownies. Seriously, try it.) Homefries made in a skillet were one of my first truly excellent dishes, and when I finally decided mashed potatoes weren’t against my religion, I fell hard and fast for them. But sometimes even I want something other than starch at breakfast or brunch, which is how we got to these Southwestern homefries.
The addition of beans and cheese makes these a little more balanced and substantial. They were inspired by a dish I love at Sylvester’s in Northampton. Their version features onions and peppers, too; mine is simpler and requires you to chop only the potatoes.
4 medium-to-large potatoes (about 2 lbs)
2 c. cooked black beans (or one 15-oz. can)
2 c. salsa (one 16-oz jar)
About 2 c. grated cheddar cheese
Preheat the oven to 400 F.
Wash the potatoes and then dice them, aiming for about a one-inch dice. Spread them in a single layer on a rimmed baking sheet or in pans. Add olive oil and toss to coat; I usually use 2-3 T. Sprinkle with salt, then put in the oven.
Let them roast for 20 minutes without stirring, and then use a spatula to turn them. Add more olive oil if the tray is getting dry, and roast for 20 more minutes. Then check to see if they’re cooked all the way through by sticking a toothpick in one piece. If it goes through easily, they’re done. If not, continue roasting until they are. Depend on how small you cut them, they could take up to 20 more minutes.
(To make something that comes together quickly in the morning, you can do the above steps ahead of time and keep the roasted potatoes in the fridge. You’ll want to reheat them in a foil-covered pan at 350 until hot, about 10 minutes, before proceeding.)
Transfer the roasted potatoes to a square baking dish. Drain and rinse the beans, and then top the potatoes with them and the salsa, and finally the cheese. You can adjust the amounts of any of these to taste. Turn on your broiler and stick the pan in under it. Stay nearby and check frequently; it should take about five minutes for the cheese to get melted and bubbly.