Smokey South of the Border Hash

Tomatillos — the stars of salsa verde — are often overlooked as an ingredient in other dishes. When grilled, however, they make a tangy addition that’s a perfect foil for the sweet corn in this unique breakfast hash. With our cool mornings, it’s fun to get out and barbeque for breakfast, but your oven’s broiler will also char the tomatillos, onion and corn (just be sure to remove all the corn husks if you’re cooking indoors). You can parboil the potatoes the day before and store in the fridge, as well as the corn and onion. But grilled tomatillos won’t keep well, so make them right before you’re ready to serve the dish. Don’t let the length of the recipe fool you, this is easy and the grilling goes fast.

Plate of Smokey South of the Border Hash with a sunnyside-up egg and hot pepper.

Serves 4


  • 12 medium tomatillos, husked and washed*
  • 2 small hot peppers (veins and seeds discarded), diced*
  • 2 sweet Italian peppers, cubed*
  • 2 pounds Yukon Gold or red potatoes*
  • 2 ears of corn*
  • 1 medium onion, peeled and quartered through the root ends, leaving ends intact*
  • 4 eggs*
  • 6 Tablespoons olive oil, divided
  • ¼ teaspoon cumin
  • 2 teaspoons dried oregano
  • ¼ teaspoon smoked paprika
  • Salt and pepper

* available at the market


Scrub the potatoes under water and cut into ¾-inch pieces. Place in a saucepan, cover with cold water, bring to a boil and cook for a few minutes to parboil. Pierce them to test doneness, they should be barely tender, not soft or mushy. Drain and turn onto a plate to cool and dry.

Heat grill to medium-high heat. When grilling, you want to leave each husk attached to the base of the cobs, so pull the husks back carefully down to ½-inch from the bases. Remove the corn silk and brush the cobs with olive oil. Pull husks back over the corn. (You can tie the ends together with a strip of outer husk but it’s not critical.) Important: If you are cooking the corn under an oven broiler, remove all the husks and silk entirely to prevent fire, brush with oil and turn occasionally until kernels darken.

Brush olive oil on the onion quarters. Place the corn, onion, and clean tomatillos directly on the grill. After three minutes, turn over the corn, the husk will likely be black, which is good. Once the bottoms of the tomatillos and onions are charred, turn them over. Three minutes later, remove corn along with any tomatillos blistered on several sides. Grill remaining tomatillos and onion until done.

Heat a large skillet to medium-high, add 4 Tablespoons of oil (or butter if preferred) and potatoes. Brown, stirring occasionally. Meanwhile, remove husks and cut the corn off the cob. Cut the tomatillos into ½-inch chunks and set aside. Coarsely cube the onion. Season the potatoes with cumin, oregano, paprika, salt, black pepper, and add as much of the diced hot pepper to get the kick you want. Stir to combine and cook for two minutes. Add sweet peppers, onion and corn to the pan. Allow to sauté, stirring occasionally while you fry the eggs in a separate skillet. Remove from hash from heat, gently stir in the tomatillos and divide among four plates. Top with eggs and serve.

Written by KJ Fields. She writes about people, projects and health from her place in Woodstock.

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