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Breakfast is often hailed as the most important meal of the day, and for good reason. A hearty breakfast not only fuels your body but also sets the tone for the rest of your day. Among the myriad of breakfast dishes available, spicy flavors can elevate the morning meal to a whole new level. Imagine waking up to the enticing aroma of sizzling potatoes and the vibrant notes of fresh chilies wafting through your kitchen. Enter the Spicy Hatch Chili Hash, a dish that promises to invigorate your mornings and tantalize your taste buds.

Hatch Chili Hash

Start your day off right with this Spicy Hatch Chili Hash recipe! This flavorful dish combines crispy potatoes, aromatic onions, and vibrant Hatch chilies for a unique breakfast experience. Featuring fresh garlic, red bell peppers, and earthy spices, every bite promises a delicious explosion of flavors. Top it with your favorite eggs and garnishes like avocado and cilantro for a hearty meal that's perfect any time of day. Discover the joy of cooking with fresh ingredients and create a breakfast that will invigorate your mornings!
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Ingredients
  

4 medium potatoes (Russet or Yukon Gold), diced into 1/2-inch cubes

2 tablespoons olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

2 cups Hatch green chilies, roasted, peeled, and chopped (or use canned Hatch chilies if fresh ones are unavailable)

1 red bell pepper, diced

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and freshly cracked black pepper, to taste

4 large eggs (optional for serving)

Fresh cilantro, chopped, for garnish

Sliced avocado, for garnish

Instructions
 

Prep the Potatoes: Begin by placing the diced potatoes in a large pot of salted water. Bring the water to a boil over high heat and cook the potatoes for about 5-7 minutes, or until they are just tender but still firm (they should not be fully cooked). Drain the potatoes in a colander and set aside to cool slightly.

    Sauté the Base: In a large skillet, heat the olive oil over medium heat. Once hot, add the finely chopped onion. Sauté for about 3-4 minutes, stirring frequently, until the onion becomes soft and translucent. Next, stir in the minced garlic and continue to cook for an additional minute, allowing the garlic to become fragrant.

      Combine Vegetables: Add the partially cooked potatoes to the skillet, along with the diced red bell pepper and the chopped Hatch green chilies. Sprinkle in the ground cumin, smoked paprika, and season with salt and pepper to taste. Use a spatula to gently toss everything together until the spices are evenly distributed and all the ingredients are well combined.

        Cook the Hash: Increase the heat to medium-high. Allow the hash to cook undisturbed for about 10-15 minutes. Stir occasionally to ensure even cooking, until the potatoes are golden brown and crispy on the outside. Taste and adjust the seasonings as needed, adding more salt or pepper if desired.

          Cook Eggs (Optional): If you choose to serve the hash topped with eggs, heat a separate non-stick pan over medium heat and prepare the eggs to your liking (fried or poached) until the whites are set but the yolks remain runny (about 3-4 minutes for sunny-side-up).

            Assemble and Serve: Serve the spicy hatch chili hash hot in bowls, topped with the freshly prepared eggs if using. Garnish with a generous sprinkle of chopped fresh cilantro and a few slices of creamy avocado for an extra touch of richness. Enjoy your hearty and flavorful dish!

              Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings