Green Chile Hash With Crispy Potatoes (Printable)
Golden crispy potatoes with roasted green chiles, onions, and aromatic spices for a hearty breakfast.
# What You’ll Need:
→ Vegetables
01 - 1 1/2 lbs Yukon Gold potatoes, diced
02 - 1 cup roasted green chiles, chopped
03 - 1 medium yellow onion, finely diced
04 - 1 red bell pepper, diced
05 - 2 cloves garlic, minced
06 - 2 green onions, sliced
07 - Fresh cilantro, chopped
→ Spices & Pantry
08 - 2 tbsp olive oil
09 - 1 tbsp unsalted butter
10 - 1 tsp ground cumin
11 - 1/2 tsp smoked paprika
12 - 1/4 tsp ground black pepper
13 - 3/4 tsp kosher salt
→ Optional Toppings
14 - 4 eggs, fried or poached
15 - Shredded cheddar or Monterey Jack cheese
16 - Hot sauce
# Directions:
01 - Place diced potatoes in a pot of cold, salted water. Bring to a boil and cook for 4 minutes until slightly tender. Drain well and set aside.
02 - Heat 1 tbsp olive oil and butter in a large skillet over medium-high heat. Add potatoes in a single layer and cook undisturbed for 5–7 minutes until golden and crisp on the bottom.
03 - Toss potatoes and add remaining olive oil. Stir in onion and red bell pepper. Sauté for 4 minutes until softened.
04 - Stir in garlic, cumin, paprika, black pepper, and salt. Cook for 1 minute until fragrant.
05 - Add chopped green chiles and cook, stirring constantly, for 2–3 minutes until well combined and heated through.
06 - Taste and adjust seasoning as needed. Serve hot, garnished with green onions and cilantro. Top with fried eggs and cheese if desired.
# Expert Tips:
01 -
- Its that magical weekend breakfast that feels special enough for company but comes together with almost zero fuss
- The combination of crispy edges and tender centers gives you that perfect texture in every single bite
02 -
- Dont skip the par-boiling step or youll end up with burnt exteriors and raw interiors
- A cast-iron skillet is your best friend here for achieving that restaurant-quality crust
03 -
- Roast fresh chiles yourself over an open flame for that authentic charred flavor, or buy them pre-roasted in jars
- Make extra and freeze it in portions for busy weekday breakfasts