LIVE
Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Spice up your life and kick up your breakfast potatoes a notch by adding Hatch chiles. I used fresh-frozen charred Hatch chiles, but you can use canned if fresh are not in season.

Gallery

Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
10 mins
total:
40 mins
Servings:
2
Yield:
2 servings
Advertisement

Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place Hatch chiles directly on the grates of a gas stove over medium heat. Cook, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes. Peel off charred skins, remove seeds, and slice chiles.

    Advertisement
  • Slice potato using a mandoline.

  • Heat oil in a large skillet over medium-high heat until shimmering. Add potato slices and fry undisturbed until starting to brown and soften, 8 to 12 minutes. Add onion slices and chiles. Season with seasoned salt and black pepper. Stir to combine. Cook until onions are translucent and potatoes are fully softened and browned on the second side, 5 to 8 minutes.

Cook's Note:

Adjust spice level by adding more Hatch chiles.

Nutrition Facts

305 calories; protein 5.5g; carbohydrates 41g; fat 14.2g; sodium 131.4mg. Full Nutrition
Advertisement

Reviews (1)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/29/2020
I live about 65 miles from Hatch New Mexico and can attest that these are the best chiles EVER. My only addition to this recipe was I added a crushed clove of garlic to the onions while sauteing. Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/29/2020
I live about 65 miles from Hatch New Mexico and can attest that these are the best chiles EVER. My only addition to this recipe was I added a crushed clove of garlic to the onions while sauteing. Read More
Rating: 3 stars
12/11/2020
This was delicious but a lot of work for what is basically a side dish. I couldn’t find Hatch chilis at my market so I used Anaheims. The chilis have to be fried separately for the right doneness. Using my mandolin to slice the potatoes, I could only fry about 10 slices at a time in my largest pan. Then, because of all the batches, the whole thing had to be reheated before serving. I used olive oil and thought the end result was too oily. Read More