Green Chile Hash With Crispy Potatoes (Printer-friendly)
Golden potatoes roasted with green chiles and spices for a hearty Southwestern breakfast.
# What you'll need:
→ Vegetables
01 - 1 1/2 lbs Yukon Gold potatoes, diced (skin on or off)
02 - 1 cup roasted green chiles, chopped (Hatch or Anaheim preferred)
03 - 1 medium yellow onion, finely diced
04 - 1 red bell pepper, diced
05 - 2 cloves garlic, minced
06 - 2 green onions, sliced (for garnish)
07 - Fresh cilantro, chopped (for garnish)
→ 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, or to taste
→ Optional Toppings
14 - 4 eggs (fried or poached, optional)
15 - Shredded cheddar or Monterey Jack cheese
16 - Hot sauce
# Method:
01 - Place diced potatoes in a pot of cold, salted water. Bring to a boil, cook 4 minutes for par-cooking, then drain well.
02 - Heat 1 tbsp olive oil and the butter in a large nonstick or cast-iron skillet over medium-high heat. Add potatoes in a single layer; cook undisturbed for 5–7 minutes until undersides are golden and crisp.
03 - Toss potatoes, add remaining 1 tbsp olive oil, and stir in onion and red bell pepper. Sauté 4 minutes until softened.
04 - Stir in garlic, cumin, paprika, black pepper, and salt. Cook until fragrant, 1 minute.
05 - Add chopped green chiles; cook, stirring, another 2–3 minutes until well combined and heated through.
06 - Taste and adjust seasoning as needed.
07 - Serve hot, garnished with green onions and cilantro. Add fried eggs and cheese on top, if desired.
# Expert Tips:
01 -
- The potatoes get impossibly crispy on the outside while staying tender within, creating that perfect texture contrast
- Roasted green chiles add a smoky depth that transforms ordinary hash into something memorable
- It comes together quickly but tastes like you spent way more effort on it than you actually did
02 -
- Crowding the pan is the enemy of crispy potatoes—cook in batches if your skillet isnt large enough
- Par-boiling might seem like an extra step, but it\'s the secret to hash that\'s crispy outside and tender inside
- Dried spices can burn quickly, so add them after the vegetables have softened and keep them moving
03 -
- Dice your potatoes uniformly so everything cooks at the same rate
- If you can\'t find roasted green chiles, roast fresh peppers over a gas burner until charred, then steam in a paper bag
- Leftovers reheat surprisingly well in a skillet—add a splash of water and cover briefly to refresh