Green Chile Crispy Potatoes (Printable version)

Crispy potatoes with roasted green chiles and spices for a comforting breakfast.

# Ingredient List:

→ Vegetables

01 - 1 1/2 lbs Yukon Gold potatoes, diced
02 - 1 cup roasted green chiles, chopped
03 - 1 medium yellow onion, finely diced
04 - 1 red bell pepper, diced
05 - 2 cloves garlic, minced
06 - 2 green onions, sliced
07 - Fresh cilantro, chopped

→ Spices & Pantry

08 - 2 tbsp olive oil
09 - 1 tbsp unsalted butter
10 - 1 tsp ground cumin
11 - 1/2 tsp smoked paprika
12 - 1/4 tsp ground black pepper
13 - 3/4 tsp kosher salt

→ Optional Toppings

14 - 4 eggs, fried or poached
15 - Shredded cheddar or Monterey Jack cheese
16 - Hot sauce

# How to Make It:

01 - Place diced potatoes in a pot of cold, salted water. Bring to a boil, cook 4 minutes for par-cooking, then drain well.
02 - Heat 1 tbsp olive oil and the butter in a large nonstick or cast-iron skillet over medium-high heat. Add potatoes in a single layer; cook undisturbed for 5–7 minutes until undersides are golden and crisp.
03 - Toss potatoes, add remaining 1 tbsp olive oil, and stir in onion and red bell pepper. Sauté 4 minutes until softened.
04 - Stir in garlic, cumin, paprika, black pepper, and salt. Cook until fragrant, 1 minute.
05 - Add chopped green chiles; cook, stirring, another 2–3 minutes until well combined and heated through.
06 - Taste and adjust seasoning as needed. Serve hot, garnished with green onions and cilantro. Add fried eggs and cheese on top, if desired.

# Expert Suggestions:

01 -
  • The contrast between crispy exteriors and tender potato interiors is addictive
  • Roasted green chiles bring this smoky sweetness that makes everything taste better
  • It comes together faster than you think and feeds a crowd happily
02 -
  • Dont skip the par-boiling step or you will end up with raw potatoes inside and burnt ones outside
  • Crowding the skillet is the fastest way to lose the crispy texture, so use a big pan or cook in batches
  • Let the potatoes develop a crust before you mess with them, that crunch is the whole point
03 -
  • Cooking in a well-seasoned cast-iron skillet gives you the best crust, but nonstick works too if that is what you have
  • Pat the par-boiled potatoes dry before they hit the hot pan, excess water creates steam instead of crispiness

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