Roasted chopped Hatch green chile is the star of this easy breakfast hash, followed by perfectly cooked potatoes, sausage, onion, and seasonings.
Cutting board and sharp knife
12-inch or larger skillet
microwave-safe mixing bowl
- 2 teaspoons vegetable oil, divided
- 1/2 pound breakfast sausage, or any other type of sausage
- 1 teaspoon unsalted butter
- 1 & 1/2 cups finely chopped and peeled Russet potato
- 1/2 yellow onion, diced
- 1/2 teaspoon salt
- 1 tablespoon of your choice of seasoning
- 1/2 cup Hatch green chile, chopped
- Heat 1 teaspoon of vegetable oil in a skillet over medium-high heat. Add the sausage, breaking it apart, and cook until no pink remains and it is deep golden brown in spots. Remove to a separate container and set aside. Add 1 more teaspoon of vegetable oil to the skillet if no oil is left.
- While the sausage is browning, par-cook the diced potatoes by placing them into a microwave-safe bowl. Cover with plastic wrap or a lid. Microwave on full power for about 3 minutes, stopping to stir halfway through. Set aside while the sausage cooks.
- Add the butter to the empty skillet. Set the heat to medium and swirl the butter around as it melts. Place the par-cooked potatoes, along with the onions, into the skillet in an even layer. Season with salt and your choice of seasoning blend. Cook without stirring for approximately 3-5 minutes to allow the potatoes in contact with the skillet to turn golden brown. Cook for another 5-7 minutes, stirring occasionally, adding a spoonful of water, if needed, to scrape the browned bits off the bottom of the skillet. Remove from heat once the onions are translucent and the onions and potatoes are golden brown.
- Stir in the green chile and cooked sausage. Garnish with fresh cilantro or finely chopped jalapeno if desired.
My family loves this recipe so much that I always double it.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: cook
- Method: saute
- Cuisine: New Mexican
- Serving Size: approximately 1/3 cup
Keywords: Hatch green chile, chile peppers, hot pepper, breakfast, potato,