Green Chile Hash With Crispy Potatoes (Printable)

Golden crispy potatoes tossed with roasted green chiles, onions, and aromatic spices for a comforting Southwestern-inspired breakfast or brunch.

# What You Need:

→ Vegetables

01 - 1 1/2 lbs Yukon Gold potatoes, diced
02 - 1 cup roasted green chiles, chopped
03 - 1 medium yellow onion, finely diced
04 - 1 red bell pepper, diced
05 - 2 cloves garlic, minced
06 - 2 green onions, sliced
07 - Fresh cilantro, chopped

→ Spices & Pantry

08 - 2 tbsp olive oil
09 - 1 tbsp unsalted butter
10 - 1 tsp ground cumin
11 - 1/2 tsp smoked paprika
12 - 1/4 tsp ground black pepper
13 - 3/4 tsp kosher salt

→ Optional Toppings

14 - 4 eggs, fried or poached
15 - Shredded cheddar or Monterey Jack cheese
16 - Hot sauce

# Steps:

01 - Place diced potatoes in a pot of cold salted water. Bring to a boil and cook for 4 minutes until partially tender. Drain well and set aside.
02 - Heat 1 tablespoon olive oil and butter in a large skillet over medium-high heat. Add par-cooked potatoes in a single layer. Cook undisturbed for 5 to 7 minutes until bottoms develop a golden crust.
03 - Toss potatoes and add remaining olive oil. Stir in onion and red bell pepper. Sauté for 4 minutes until vegetables begin to soften.
04 - Stir in garlic, cumin, smoked paprika, black pepper, and salt. Cook for 1 minute until spices become fragrant.
05 - Add chopped green chiles and cook for 2 to 3 minutes, stirring constantly until everything is well combined and heated through.
06 - Taste hash and adjust salt and pepper if needed. Serve hot, garnished with sliced green onions and fresh cilantro. Top with fried eggs and shredded cheese if desired.

# Expert Advice:

01 -
  • It turns humble ingredients into something extraordinary with almost zero effort
  • The crispy-soft potato texture contrast is absolutely addictive
  • Green chiles bring this smoky brightness that makes breakfast feel like an occasion
02 -
  • Crowding the pan is the enemy of crispy potatoes—use a large skillet and cook in batches if necessary
  • Don't skip the par-boiling step; it's the secret to perfectly cooked interiors with crispy exteriors
  • Let the pan get properly hot before adding potatoes—that sizzle sound means you're doing it right
03 -
  • If you can't find roasted green chiles, roast fresh poblanos or Anaheims directly over a gas flame until charred, then peel and chop
  • Cast iron retains heat beautifully and creates the best crust, but a heavy nonstick skillet works well too

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