Hatch Chile Potato Hash and Eggs With Chipotle Roasted Tomatoes

Hatch Chile Potato Hash and EggsIt’s been quite a while since I’ve cracked an egg over a meal, and we’re smack in the middle of Hatch Chile season — hence,  Hatch Chile Potato Hash and Eggs.  Breakfast, brunch, lunch or dinner — whatever time it is, if you’re hungry, this is the answer.

I’m starving!  Let’s just get to the recipe and eat today.  Shall we?

(More Hatch Chile deliciousness below the recipe.)

Hatch Chile Potato Hash and Eggs With Chipotle Roasted Tomatoes
Prep time
Total time
Serves: Serves 4
For the tomatoes
  • Olive oil
  • 2 cups roughly chopped tomatoes
  • 1 tablespoon finely chopped chipotles in adobo sauce
  • Sea salt
For the hash
  • Olive oil
  • 1½ cups roughly chopped onions
  • 2 teaspoons minced garlic
  • 1 cup roughly chopped Hatch Chiles, seeds removed
  • 3 cups peeled roughly chopped Russet potatoes (about 1¼-pound)
  • Sea salt and freshly ground black pepper
  • 4 large eggs
For the tomatoes
  1. Preheat the oven to 400 degrees F.
  2. Drizzle olive oil on a baking sheet and add the tomatoes on top.
  3. Sprinkle generously with salt, and mix in the finely chopped chipotles. (This is most easily done with your hands.)
  4. Drizzle lightly with olive oil and place the baking sheet in the preheated 400 degree F oven until they are sizzling and becoming very juicy, about 15 minutes.
For the hash and eggs
  1. Coat the bottom of a large sauté pan with olive oil, place it over medium heat, and add the onion and garlic. Cook until the onions are soft and becoming golden, about 10 minutes.
  2. Add the Hatch Chiles and sauté for another few minutes. Then add the potatoes and sauté until they are becoming golden, about 4 minutes.
  3. Cover the pan, turn the heat to low and let the potatoes steam until they are tender, about 7 minutes.
  4. Season generously to taste with salt and pepper and add the hash to a serving dish. Top with the roasted tomatoes, cover and set aside.
  5. Coat the bottom of a non-stick sauté pan with olive oil and crack the eggs -- as may as will fit -- into the pan, sprinkle with salt and pepper and cook to your liking. 
  6. Carefully place the eggs over the hash, sprinkle with a bit of salt and pepper and serve!

More scrumptious Hatch Chile recipes . . .
Hatch Chile Agave Butter
Hatch Chile Zucchini Bread
Hatch Chile Seared Scallops
Hatch Chile Tequila Chicken Tostada
Roasted Hatch Chile-White Peach Salsa
Hatch Chile Pepper Jack Bacon and Eggs
Hatch Chile Shrimp Sauté with Coconut Rice
Hatch Chile Cornbread Casserole {Gluten-Free}
Smoky Hatch Chile Skillet Cornbread {Gluten-Free}
Fire Roasted Corn and Hatch Chile Stuffed Sole, Wrapped in Bacon or Sweet Potatoes

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  1. says

    My family loves Hatch chile time! My local grocery store has them piled high, one hot and one mild. Such a scrumptious recipe for breakfast or dinner, either way it will be stellar!

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