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![Mexican Potato Hash [Vegan]](https://x.yummlystatic.com/web/1x1.png)
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Ingredients
US|METRIC
4 SERVINGS
- 2 1/2 lb. potatoes
- 2 Tbsp. white vinegar
- 1 poblano (roasted, de-seeded, de-stemmed, and diced)
- 1 red bell pepper (medium, diced)
- 1 jalapeño (minced, optional)
- 1 corn (cob of, cut off the cob, or 1/2 cup frozen corn, thawed)
- 3 Tbsp. extra-virgin olive oil
- 1/2 white onion (large, diced)
- 2 garlic cloves (minced)
- 2 tsp. ancho powder
- 1 tsp. paprika
- 1 1/2 tsp. sea salt (or to taste)
- 1/2 cup green onion (thinly sliced)
- 1 cup cilantro leaves (roughly chopped)
- 1 jalapeño (thinly sliced, optional)
- 1 cup tomato (wedged or diced)
- 1 avocados (thinly sliced or diced)
- salsa
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