Hash Browns with Peppers and Onions Recipe

hash browns with poached eggs and avocado on top

5 from 1 vote

Hash Browns with Peppers and Onions Recipe

These crispy Hash Browns with Peppers and Onions are topped with perfect poached eggs and creamy avocado. This comfort food dish is smoky, slightly spicy and absolutely ideal for a casual brunch.

Prep Time35

Cook Time25

Total Time1

Course: Brunch

Cuisine: American

Keyword: summer brunch recipes, Hatch Chile recipes, great for brunch

Servings: to 6

Calories: 403kcal

Author: Valentina K. Wein

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) Hatch Chiles, roasted, peeled, seeded, roughly chopped
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

US Customary - Metric

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

Nutritional information is only an estimate.

Nutrition