New Mexico Recipe

par-cook potatoes

Place diced potatoes in a pot, cover with cold water, add 1/2 tsp salt, bring to a boil and cook 6–7 minutes until just tender but not falling apart. Drain well and let steam-dry for 2 minutes.

Heat 2 tbs vegetable oil in a large skillet over medium-high heat. Add chopped onion and cook 2–3 minutes until translucent.

Add drained potatoes to the skillet in a single layer if possible. Cook without stirring for 3–4 minutes to develop a crust, then stir and continue to cook 6–8 minutes, turning occasionally, until potatoes are golden-brown and crispy. Season with 1/2 tsp salt and 1 tsp black pepper during cooking.

If using bacon: cook bacon in a separate skillet over medium heat until crisp, drain on paper towels, then chop into bite-sized pieces. If using ham: dice and warm briefly in a skillet until edges begin to brown. If using sausage: cook breakfast sausage until fully cooked and crumble; drain excess fat. Reserve 2 tbs cooked protein to sprinkle on top if desired.

Add the chosen cooked protein to the potatoes in the skillet during the last 2 minutes of potato cooking and stir to combine so flavors meld.

In a small saucepan, heat 1 tsp olive oil over medium heat. Add 1 tsp minced garlic and sauté 20–30 seconds until fragrant (do not brown).

Pour in 1 cup Hatch chile sauce, stir, and warm gently for 2–3 minutes until heated through. Taste and adjust salt if needed. Keep warm on low.

In a separate nonstick skillet, melt 1 tbs butter over medium-low heat. Crack 2 large eggs into the skillet and cook to your preference: sunny-side up (cover the skillet for 2–3 minutes for whites set), over-easy (cook 2 minutes then flip 30–45 seconds), or scrambled (beat eggs first and gently cook until set). Season eggs with a small pinch of salt and pepper.

When potatoes and protein are hot and in the skillet, spoon warm chile sauce evenly over the top, covering the potato-protein mixture. Sprinkle shredded cheddar (3 oz) over the sauced potatoes so it melts into the sauce. Remove from heat.

Place the cooked eggs on top of the chile-smothered potatoes. If desired, reserve a little shredded cheddar on top of the eggs to melt.

Garnish with chopped green onions and cilantro if using. Serve immediately while hot. Offer extra chile sauce on the side.