Spice up your life and kick up your breakfast potatoes a notch by adding Hatch chiles. I used fresh-frozen charred Hatch chiles, but you can use canned if fresh are not in season.
Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
305 Calories
Recipe Instructions
Step 1
Place Hatch chiles directly on the grates of a gas stove over medium heat. Cook, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes. Peel off charred skins, remove seeds, and slice chiles.
Step 2
Slice potato using a mandoline.
Step 3
Heat oil in a large skillet over medium-high heat until shimmering. Add potato slices and fry undisturbed until starting to brown and soften, 8 to 12 minutes. Add onion slices and chiles. Season with seasoned salt and black pepper. Stir to combine. Cook until onions are translucent and potatoes are fully softened and browned on the second side, 5 to 8 minutes.
Ingredients
2 tablespoons vegetable oil
½ medium onion, sliced
freshly cracked black pepper to taste
1 large russet potato
2 Hatch chile peppers
1 pinch seasoned salt (such as LAWRY'S®), or to taste
