Category: Breakfasts
Farro-Pepita Breakfast Bread
| April 7, 2013 | Posted by Vianney under Baked Goods, Breakfasts |
Farro-Pepita Breakfast Bread I made two of these breakfast loaves for brunch today. I served… Read more
Breakfast Molletes
| March 20, 2013 | Posted by Vianney under Breakfasts, Dinners, Mexican, Sandwiches |
Breakfast Molletes Growing up mami used to make what we called “butter bread.” Sliced bolillos… Read more
Café con Leche
| January 14, 2013 | Posted by Vianney under Beverages, Breakfasts, Mexican |
Café con Leche I got my first job when I was 16 at our… Read more
Pumpkin Cheesecake Empanadas
| November 29, 2012 | Posted by Vianney under Baked Goods, Breakfasts, Holiday Bites |
Pumpkin Cheesecake Empanadas When my mom began working her second job at our local… Read more
Mexican Cappuccino
| November 8, 2012 | Posted by Vianney under Beverages, Breakfasts, Chiles, Holiday Bites, Mexican |
Mexican Cappuccino Today is National Cappuccino Day! Hooray!! Made with espresso, hot milk and a… Read more
Atole de Avena
| October 29, 2012 | Posted by Vianney under Breakfasts, Mexican |
Atole de Avena Growing up when the days became shorter and the mornings were… Read more
Piloncillo Syrup
| September 25, 2012 | Posted by Vianney under Breakfasts, Mexican |
Piloncillo Syrup Did you know tomorrow was National Pancake Day? I almost missed this wonderfully… Read more
Hatch Chile Breakfast Potatoes
| August 29, 2012 | Posted by Vianney under Breakfasts, Chiles, Mexican |
Hatch Chile Breakfast Potatoes It’s Hatch Chile season! I adore cooking with these bright chiles and… Read more
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).
Ingredients
- 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
Instructions
- Place diced potatoes in a saucepan and cover with broth.
- Bring to a boil, reduce heat and cook until fork tender, about 10 minutes.
- For salsa~ Place hatch chiles, onion, garlic, lime juice and cilantro in a food processor; blend until smooth.
- In a large skillet over medium high heat add oil.
- Drain potatoes well and add to skillet.
- Allow the potatoes to crisp on each side; this can take 5- 8 minutes.
- Season with salt and pepper.
- Add 1 cup of hatch chile salsa.
- Stir to combine.
- Taste and season.
I’m sharing these amazing breakfast potatoes with Girlichef and Helen’s Breakfast club Event ~ Mexican Inspired
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