Southwest Hash | Soy Boys Episode 4

By Binging with Babish · 30 min

Ingredients

Instructions

1. Preheat the oven to 450°F (230°C) with the rack in the centre.
2. Toss the potatoes with 2 tbsp neutral oil, 2 tsp smoked paprika, 1 tsp ancho chili powder, 1/2 tsp cumin, 1/2 tsp kosher salt, 1/4 tsp garlic powder and pepper. Spread them on a large rimmed baking sheet and roast for 15 minutes.
3. Meanwhile, toss the corn kernels and chopped green bell pepper with 1 tbsp neutral oil, 1/2 tsp ancho chili powder, 1/4 tsp kosher salt and pepper. Spread on a second large rimmed baking sheet.
4. After 15 minutes, release any stuck potatoes with a spatula and shake the pan to turn them. Put both sheets in the oven and roast 15 to 25 minutes, stirring occasionally, until as brown as you like.
5. Take the vegetables out and combine them on one sheet.
6. Mix the chopped Roma tomatoes, red onion, jalapeño, salt and pepper to make the salsa.
7. Whisk the plant-based mayonnaise, lemon juice, 1/8 tsp smoked paprika, salt and pepper. Add more lemon juice if needed to get a drizzling consistency.
8. Serve the roasted vegetables in bowls, top with the salsa, drizzle with the aioli and garnish with cilantro.

Summarized from Binging with Babish's video. Watch it for the details.

More recipes with

OnionTomatoLemonBell pepperPotatoRed onionSweet corn