Perfect Poached Eggs Over Double Hatch Hash Browns

Perfect Poached Eggs Over Double Hatch Hash BrownsThis is an absolutely ideal, comforting brunch dish that’s full of rich and intense flavors and all kinds of contrasting textures.

I can’t express enough to you how incredibly delicious this is.  I urge you to make it for friends and family, as it will surely be a meal they’ll never forget.  Perfect Poached Eggs Over Double Hatch Hash Browns Every bite has both soft and crispy potatoes, oozing egg yolk, soft whites and creamy avocados — and it’s all laced with the the wonderful smoky, earthy, subtly sweet and mildly spicy flavor of Hatch Chiles.  If there was ever a perfect bite . . .
Perfect Poached Eggs Over Double Hatch Hash Browns I LOVE roasting chiles — so much so that I created a tutorial for you on How to Roast and Peel a Pepper.  It’s here. However, if you’re not as enthusiastic as I am, you can get roasted Hatch Chiles in dozens of locations.  Find them all here.

And for more mouth-watering Hatch Chile recipes, click here.

Perfect Poached Eggs Over Double Hatch Hash Browns
 
Serves: Serves 4 to 6
Ingredients
Instructions
  1. Wash the potatoes and dry them very well. Then grate them -- either with a hand-held grater or with the grater attachment in a food processor. (The later is easier if you've got it.) Set aside in a bowl.
  2. Coat the bottom of a large sauté pan with olive oil and place it over medium heat.
  3. Add the onions and garlic and stirring frequently, cook until the onions are soft and the edges are beginning to brown, about 10 minutes.
  4. One handful at a time, squeeze as much excess liquid as possible out of the potatoes, adding them to the pan as you go. (The dryer they are when you add them to the pan, the crisper they'll become.) Continue until all of the potatoes are in the pan. Keeping the heat at medium, stirring from time to time, cook until the potatoes are soft and becoming crispy, about 15 minutes.
  5. Add the roasted chiles and the chile powder. Stir to blend and continue to cook until it's very aromatic and everything is nicely browned, another 10 minutes or so.
  6. Season to taste with salt and pepper and set aside. (Here's How to Season to Taste.)
  7. Poach the eggs by bringing about 3 inches of water to a boil in a small pot, or deep sauté pan. (Preferable non-stick.) Once the water is boiling, reduce it to a simmer. Crack each egg into its own small bowl and then slowly, one at a time, pour them into them simmering water, with as much space between them as possible. Turn off the heat, cover, and set the timer for 3 minutes. Then, using a slotted spoon, remove each egg and place them in a clean, dry bowl.
  8. Making sure the potatoes are hot, or very warm, add them to a serving platter and with a small spoon, created indentations for the eggs. Add a poached egg to each indentation and garnish with the avocado and a sprinkling of a bit more Hatch Chile powder.
  9. Serve!
Notes
Yes, you can use the hot Hatch Chiles. Whatever suits you. :-)
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Comments

  1. says

    So great to have it be Hatch Chile season again! I think of you every year when it happens, and consult my Hatch chile book that you sent me! his hash looks amazing, and friends just brought me a huge bag of chiles when they came to Tucson via Hatch. Can’t wait to try this!

  2. says

    I always like to see people’s method for poaching eggs. People have strong opinions about the subject. I like your straight-forward method best. No tricks needed. Poaching should be simple. GREG

  3. Blanca says

    This looks perfect. I am sitting at my desk and I want to lick my screen. The papas, the aguacate, those beautiful eggs… everything looks perfect. Now im starving!!

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