Hatch Chile Breakfast Potatoes

 Hatch Chile Breakfast Potatoes

It’s Hatch Chile season!

I adore cooking with these bright chiles and love adding them to my breakfast skillet potatoes.  My girls enjoy these potatoes served with a fried egg on top and hubby loves to add even more salsa to his. I personally like to stuff them in a warm corn tortilla with finely sliced cabbage.

Great for brunch, even better when serving breakfast for dinner or totally acceptable for midnight snacking after a few margaritas (ahem, ya this might have happened a few times).





Hatch Chile Breakfast Potatoes

Yield: serves 4


  • 4 medium potatoes, diced
  • 1 cup chicken broth
  • 2 tbsp vegetable oil
  • 5 Hatch chiles, roasted, peeled and diced
  • ½ onion, diced
  • 1 garlic clove
  • juice of 1 lime
  • 1/4 Cup of cilantro
  • salt
  • pepper


  1. Place diced potatoes in a saucepan and cover with broth.
  2. Bring to a boil, reduce heat and cook until fork tender, about 10 minutes.
  3. For salsa~ Place hatch chiles, onion, garlic, lime juice and cilantro in a food processor; blend until smooth.
  4. In a large skillet over medium high heat add oil.
  5. Drain potatoes well and add to skillet.
  6. Allow the potatoes to crisp on each side; this can take 5- 8 minutes.
  7. Season with salt and pepper.
  8. Add 1 cup of hatch chile salsa.
  9. Stir to combine.
  10. Taste and season.

I’m sharing these amazing breakfast potatoes with Girlichef and Helen’s Breakfast club  Event ~ Mexican Inspired



  1. Stephanie says

    V! This is right up my alley. Breakfast is my favorite meal of the day. We have breakfast for dinner often hehe. By the way, do you mind if I call you V? Cause I wouldn’t like to be called S, but for some reason it makes sense with your name. Is that weird? Anyway, love this recipe!


Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge