This Poached Egg Double Hatch Hash Browns recipe is one that your brunch guests will never forget! It’s smoky, slightly spicy and it’s a true comfort food. 
This 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.
What’s in this recipe?
- potatoes
- onion
- garlic
- fresh Hatch chiles
- Hatch chile powder
- eggs
- avocado
I urge you to make it for friends and family, as it will surely be a meal they’ll never forget. And I don’t say that lightly. 😉
Every bite has both soft and crispy potatoes, oozing egg yolk, soft whites and creamy avocados.
And it’s all laced with the wonderful smoky, earthy, subtly sweet and mildly spicy flavor of Hatch Chiles.
If there was ever a perfect bite . . .
How to Make a Perfect Poached Egg
The poached eggs in the Double Hatch Hash Browns are the “icing on the cake,” if you will. They complete them in the most delicious way — they become a sauce for the potatoes.
- Bring a few inches of water to a boil in a small pot.
- Reduce the water to a simmer and then crack an egg into its own small bowl. From there, slowly and gently pour it into the simmering water.
- Turn off the heat, cover, and set a timer for 3 minutes.
- Use a slotted spoon to remove the egg.
Roasting Hatch Chiles
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.
Enjoy every last bite of these Perfect Poached Eggs & Double Hatch Hash Browns!
And here’s another version of Hash Browns in casserole form.
Poached Egg Double Hatch Hash Browns
Ingredients
- 2½ pounds Idaho Russet potatoes
- olive oil for the pan
- 1½ cups thinly sliced yellow onion
- 2 teaspoons minced garlic
- 6 (approximately 7-inch) mild Hatch Chiles, roasted, peeled, seeded and roughly chopped (Click here for how to do it)
- 2 teaspoons mild Hatch Chile powder
- salt and freshly ground black pepper to taste
- 6 large eggs
- 1 medium-sized avocado, peeled and thinly sliced (Click here for How to Peel and Cut an Avocado)
Instructions
- Prepare the potatoes. 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 latter is easier if you've got it.) Set aside in a bowl.
- Sauté the onion and garlic. Coat the bottom of a large sauté pan with olive oil and place it over medium heat. Add the onions and garlic and, stirring frequently, cook until the onions are soft and the edges are beginning to brown, about 10 minutes.
- Drain potatoes and add them to the pan. One handful at a time, squeeze as much liquid as possible out of the potatoes, adding them to the pan as you go. (The drier 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 crispy, about 15 minutes.
- Add the chiles, chile powder, and season. 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. Season to taste with salt and pepper and set aside. (Here's How to Season to Taste.)
- Poach the eggs. 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.
- Assemble and serve. Making sure the potatoes are hot, or very warm, add them to a serving platter, and with a small spoon, create 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.
Notes
David 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!
valentina says
Thanks, David. This is my newest favorite. Hope you love it as much as I do! XO
Coco in the Kitchen says
I want this for dinner tonight!
Gorgeous colors. So bright and festive.
I’m dying to see what it tastes like!
valentina says
Colette, I hope you try it. I love it for breakfast and brunch! 🙂 xo
sippitysup 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
valentina says
Thanks Greg. I love simple. No fuss. 😀 xo
plasterer bristol says
Mmm this is yummy. Top marks for this recipe. Thanks for sharing.
Simon
Cathy | She Paused 4 Thought says
You always have the prettiest poached eggs! The recipe looks wonderful as well.
valentina says
Thank you, Cathy!! XO
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!!
Julie | Small Green Kitchen says
Your poached eggs are gorgeous, Valentina! If I’m not making pancakes, this is the type of meal I like to make on the weekend!
valentina says
Thanks so much, Julie! Now I’m hungry for pancakes. 😉
Mason Wein says
My Guests didn’t forget this hash brown recipe!