Green Chile Hash With Crispy Potatoes (Print View)
Flavorful Southwestern hash with crispy potatoes, roasted green chiles, and aromatic spices
# What You'll Need:
→ Vegetables
01 - 1 1/2 lbs Yukon Gold potatoes, diced
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
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
# How To Make It:
01 - Place diced potatoes in a pot of cold, salted water. Bring to a boil and cook for 4 minutes until partially tender, then drain thoroughly.
02 - Heat 1 tbsp olive oil and butter in a large nonstick or cast-iron skillet over medium-high heat. Add potatoes in a single layer and cook undisturbed for 5–7 minutes until undersides are golden and crispy.
03 - Toss potatoes, add remaining 1 tbsp olive oil, and stir in onion and red bell pepper. Sauté for 4 minutes until vegetables are softened.
04 - Stir in garlic, cumin, smoked paprika, black pepper, and salt. Cook for 1 minute until spices are fragrant.
05 - Add chopped green chiles and cook, stirring constantly, for 2–3 minutes until well combined and heated through.
06 - Taste the hash and adjust salt and pepper as needed.
07 - Serve hot, garnished with sliced green onions and chopped cilantro. Top with fried eggs and shredded cheese if desired.
# Expert Hints:
01 -
- The crispy potato edges and smoky green chiles create this perfect textural contrast that keeps you coming back for just one more bite
- Its the kind of breakfast that somehow tastes even better as leftovers, if it lasts that long
02 -
- Overcrowding the pan is the fastest way to end up with soggy potatoes instead of crispy ones, so use your largest skillet or cook in batches
- The par-cooking step might feel like extra work, but it's absolutely what makes the difference between breakfast hash and cafeteria potatoes
03 -
- If you can find freshly roasted green chiles at a farmers market, use them and thank me later
- A cast iron skillet really does make a difference here with the heat distribution and crust development