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Hatch Chile Potato Hash and Eggs with Chipotle Roasted Tomatoes | cookingontheweekends.com

Hatch Chile Potato Hash and Eggs

Hatch Chile Potato Hash and Eggs is a super hearty, comfort food breakfast or brunch dish. Every bite is bursting with the smoky and fresh flavors of the season.

Course Breakfast
Cuisine American
Keyword summer brunch recipes, best recipes with eggs
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4
Calories 262 kcal
Author Valentina K. Wein

Ingredients

For the tomatoes

For the hash

  • olive oil
  • 1 1/2 cups onions, roughly chopped
  • 2 teaspoons garlic, minced
  • 1 cup Hatch Chiles, roughly chopped, seeds removed
  • 3 cups (about 1 1/4-pound) Russet potatoes, peeled, roughly chopped
  • salt and freshly ground black pepper
  • 4 large eggs

Instructions

For the tomatoes

  1. Preheat the oven to 400°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.)
    Hatch Chile Potato Hash and Eggs with Chipotle Roasted Tomatoes | cookingontheweekends.com
  4. Drizzle lightly with olive oil and place the baking sheet in the preheated 400°F oven until they are sizzling and becoming very juicy, about 15 minutes.

    Hatch Chile Potato Hash and Eggs with Chipotle Roasted Tomatoes | cookingontheweekends.com

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 many 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!