That’s What I’m Talking A-Sprout! Whip Up Hatch Chile Potatoes

Serve this dish as a side or an entree!
Serve this dish as a side or an entree!

It's Hatch chile season! From mid-August through late September, the New Mexico valley is busy ending their harvest of these unique pepper grown only in the land of Enchantment. I anxiously wait outside grocery stores to get my batch and have them prepared in giant cylindrical roasters that are turned by hand. The crackling and aroma of these is unique chile peppers only comes around once a year and is eagerly awaited by Hatch Chile fanatics like myself. The first dish I tend to prepare with Hatch chile is potatoes. Potatoes pair perfectly with Hatch because it tames down the pepper's heat and bring out the smokiness in the dish. If you love cheese, sprinkle some atop your Hatch potatoes to make extra yummy! Enjoy!

Ingredients
4 Hatch chiles
2 large Yukon potatoes, chopped in small cubes
1/2 onion, chopped
3 tablespoons canola oil
2 large Roma Tomatoes, chopped
salt to taste
pepper to taste
mozzarella cheese (optional)

Related: 21 zesty Mexican recipes that'll impress your abuela

Directions

1. Roast Hatch chiles over a gas flame, turning frequently with tongs, until charred on all sides, about 5 minutes each. Place in a plastic bag, set aside to allow steaming for 10 minutes. Then, using your hands, rub and remove the pepper charred skin under running water*. Cut chiles open, remove, stem, seeds and veins. Chop and reserve. Save one for garnish. You may want to wear latex gloves or plastic bags on your hands as you work with the chiles to avoid inadvertently touching eyes later with pepper-coated fingers!

2. In a large skillet heat oil over medium-low heat. Add potatoes and onions and cook until tender.

3. Add tomatoes, Hatch chile, salt and pepper. Continue to cook until well combined; approximately 7-10 minutes.

4. Remove from heat and garnish with leftover roasted Hatch chile and cheese.

- By Ericka Sanchez

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Spoonful | Make. Everyday.
Spoonful | Make. Everyday.

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