It’s the last gasp of green chile season here in Colorado, where you can go to markets and stores and see huge roasters out in the parking area. You can smell the chiles roasting down the road. Good chiles go well with so many dishes, but when I’m looking for a breakfast option I like to pair them with something slightly sweet. Therefore, Sweet Potato Hatch Chile Hash!
One thing I learned while making this dish: You can’t say Hatch Chile Hash ten times fast. It’s impossible. Don’t even try.
But, this hash is definitely not impossible to make. In fact, it’s relatively easy and has great fall flavors. If you can’t find fresh roasted green chiles in your neck of the woods, no worries. You can easily substitute a can of spicy green chiles from the Tex-Mex aisle!
Sweet Potato Hatch Chile Hash
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons neutral oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon black
- ½ white onion, diced
- 1 clove garlic, minced
- 2 Hatch chiles, roasted, seeded, and diced
- SUB: small can of green chiles
- Eggs, over easy or poaches
- Peel sweet potatoes and cube them into about a 1/4 inch dice. Heat oil in a skillet over medium heat. Add sweet potatoes and let cook for 8-10 minutes, stirring once. Add seasonings and cook for another 5-6 minutes stirring infrequently to allow for browning.
- Scoop caramelized sweet potatoes out of the skillet and save for later. Add diced onion, garlic, and chiles to the skillet and cook for 2-3 minutes until onion and garlic soften.
- Stir in reserved sweet potatoes and stir to combine. Taste and adjust seasoning to your liking.
- Divide hash between two plates and crack a few eggs into the skillet. Turn heat up to medium high and cook eggs for 60-90 seconds per side for over-easy eggs.
- Serve hash immediately with eggs on top.
Did you make this recipe?
Sweet Potato Hatch Chile Hash
The sweet potatoes need much longer to cook than the other ingredients so it’s important to cook them first.
Peel a few medium ones and dice them into about 1/4 inch cubes. No need to be OCD about it.
Add them to a large skillet over medium heat with a good drizzle of oil. Let them cook, untouched for 6-8 minutes so they get some nice caramelization on one side as they cook. Then you can stir them occasionally as you add in the spices.
Ultimately, the sweet potatoes will need around 15 minutes to cook through. They should be tender throughout, but have caramelized, crispy edges. Scoop them out of the skillet when they are done!
While the sweet potatoes brown, you can prep the other stuff! Again, if you can’t find fresh roasted chiles you can just use a can of the spicy canned chiles.
No need to clean out the skillet when the sweet potatoes finish. Add in the onions, garlic, and chiles. They moisture from the veggies will help pick up any stuck bits on the pan.
Cook those for a few minutes and then you can add the sweet potatoes back in. Warning: It’ll smell good.
Stir this all together and you are in serious business. It’s pretty much ready to go at this point. You can keep it warm in the skillet over very low heat though if you aren’t ready to eat right away.
I recommend scooping out the hash and cracking a few eggs in the same skillet. Turn the heat up a bit and cook the eggs for about 90 seconds on the first side and flip them for an over-easy egg.
This sweet potato hatch chile hash is really one of my favorite fall breakfasts.
Hard to say. Easy to make.