This is based on a Charmane Soloman recipe. It’s really important to be patient carrying out the initial frying. Altough the ingredients are simple, the initial frying provides the flavour. I serve this over rice, with fresh coriander to garnish.
The best way to get really moist roast chicken. Plus, it’s just too much fun. Spike or other poultry seasoning is better than salt and pepper.
I adapted this from a recipe from the June 2011 issue of the Food Network Magazine; as I only had about half the ingredients I had to improvise. Glad I did, it’s a tasty and cooling side dish I’ll enjoy during our Cabo hot season. Hope someone out there enjoys it.
Make and share this Tijuana Hash recipe from Food.com.
A take along snack, whether I’m heading south to hit the surf or here locally. Easy to grab and run. Cook time includes cool and bag time
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