Contents
Why You’ll Fall in Love with This Hash
Bold Flavor Combos
Crispy-skinned potatoes paired with smoky roasted Hatch chiles hit the flavor trifecta: savory, spicy, and comforting.Quick & Effortless
Prep, cook, and serve in around 30 minutes using just one skillet—perfect for busy mornings or lazy brunch days.Versatile & Customizable
Add eggs, cheese, veggies, or protein for fuller meals. Go vegan, gluten-free, or keep it classic.Visual Appeal
This hash brings color, texture, and drama—ideal for social sharing. Expect drool-worthy Reels, pins, and food blog features.Meal Prep & Leftovers
Make a big batch for several meals. Reheat with a drizzle of oil for crispy reheated perfection.
Ingredient Overview (Serves 4)
1½ lbs Yukon Gold or red potatoes, diced (≈¾-inch)
2 tablespoons olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1–1½ cups roasted Hatch green chiles, chopped (fresh, frozen, or canned)
1 teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon chili powder (optional hint of heat)
Salt & freshly ground black pepper, to taste
2 tablespoons fresh cilantro, chopped
Lime wedges, for garnish
Optional Toppings/Add-ins
Sunny-side-up or poached eggs for a breakfast classic
Shredded cheese (Monterey Jack, cheddar, or pepper jack)
Black beans or crumbled tofu for added protein
Diced bell peppers or corn for extra color and sweetness
Avocado slices or salsa verde to round out flavor
Full Instructions: Create the Perfect Hash
1. Prep Potatoes
Wash thoroughly (no need to peel), dice into uniform ¾-inch cubes for even roasting. Dry completely—moisture prevents browning.
2. Parboil for Tenderness (Optional but recommended)
Boil potato cubes for 5 minutes until just tender, then drain well. This step ensures a soft interior with a crispy exterior. Skip—and just roast longer—if you prefer.
3. Heat the Skillet
Use a 10–12″ cast-iron or heavy skillet. Add olive oil over medium-high heat until shimmering.
4. Crisp the Potatoes
Add potatoes in an even layer. Season lightly with salt and pepper. Cook without stirring for 5–6 minutes, then flip sections to crisp more sides. Aim for golden brown cubes.
5. Caramelize the Onion
Push potatoes to one side. Add a little more oil, then sauté onions until soft and golden, about 4–5 minutes.
6. Add Garlic & Spices
Stir in garlic, smoked paprika, cumin, and chili powder. Cook 1 minute until fragrant.
7. Add Hatch Green Chiles
Fold in chopped chiles and potatoes. Cook 2–3 more minutes to meld flavors.
8. Taste & Adjust
Season to taste with salt and pepper. For more heat, add jalapeño or more chili powder.
9. Final Touches & Garnish
Sprinkle fresh cilantro and toss briefly. Remove from heat and add lime wedges for a bright pop before serving.
10. Serve
Spoon directly onto plates. Top with eggs, cheese, avocado, beans, or salsa verde as desired.
Variations & Customizations
Make It a Breakfast Burrito
Roll this hash in a tortilla with eggs, cheese, beans, and your favorite sauce.
Vegan / Plant-Based
Skip cheese and eggs; add black beans, tofu crumbles, and sprinkle with nutritional yeast.
Sheet Pan Party Version
Spread hash on a rimmed baking sheet; bake at 425°F for 25 minutes, flipping halfway, until crispy.
Loaded Dinner Option
Sauté ground turkey or veggie crumbles separately, then fold into hash before the final minutes.
Spicy Mexi-Style
Include diced jalapeños or serranos, sprinkle with cayenne, and top with salsa roja.
Make-Ahead, Storing, & Reheating
Make-Ahead Prep: Dice potatoes in advance; store in water to prevent browning. Parboil and dry before storing for quicker cook later. Hatch chiles can be pre-roasted and frozen.
Storage: Cooled hash keeps for up to 4 days covered in fridge.
Reheat Tips: Reheat in skillet over medium heat with a swirl of oil to revive crispiness, or microwave covered for softer results.
Freeze for Convenience: Cool completely and freeze in portions. Thaw overnight and crisp in skillet or bake at 375°F for 10–12 minutes.
Nutrition Snapshot (Approx per serving without optional toppings)
| Nutrient | Amount |
|---|---|
| Calories | ~320 kcal |
| Protein | 5 g |
| Carbohydrates | 35 g |
| Fiber | 5 g |
| Fat | 17 g |
| Saturated Fat | 2.5 g |
| Sodium | ~420 mg |
| Vitamin C | 30% DV |
| Vitamin A | 8% DV |
Customize toppings to suit dietary goals or macros.
FAQ Quick Answers
Can I skip the parboil?
Yes, but expect slightly longer cook time and less crisp interior.
What potatoes work best?
Yukon Gold hold shape and crisp well. Russets crunch up more but can fall apart.
How spicy is this?
Medium heat by default. Customize by using mild/mixed Hatch chiles or adding raw jalapeños.
Is this gluten-free?
Yes, naturally gluten-free. Watch toppings if you add tortillas or bread crumbs.
Can I make this vegan or add protein?
Absolutely—add beans, tofu, or vegan cheese. Use veggie oil instead of butter.
Chef Natali’s Final Thoughts
This Hatch Green Chili and Potato Hash is my idea of breakfast perfection: savory, satisfying, and scorchingly flavorful. It’s easy to make, endlessly adaptable, and perfect for brunch, meal prep, or weeknight dinners.
Make it once, share it—watch it become your new go-to skillet dish. And please, tag your creations #HatchChilePotatoes and @ChefNatali—I love seeing your culinary flair!
