Every year, in the last few weeks of summer, there’s a buzz in foodie circles about Hatch chiles. These chile peppers from New Mexico are prized for their meaty flesh, mild to medium heat, and unique smoky flavor. The catch? They’re only fresh in season in August and September. So if you’re hankering for some fresh Hatch chile peppers, you’ll need to get on the ball soon (Unofficial Hatch chile motto: “It’s now or next year.”)
The good news is there are a bunch of supermarkets across the country offering Hatch chile roasting events and continuing to sell Hatch chile products throughout the month of September.
The other good news is that roasted Hatch chiles freeze well, so you can use them later. And the other other good news is that there are plenty of Hatch chile products from Melissa’s Produce that will keep you in good Hatch flavor all year long, including dried Hatch chiles, Hatch chile powder and jars of Hatch salsa.
Although we love all of the crazy spicy desserts that you can make from Hatch chiles (all hail the Bristol Farms Hatch chocolate cookies!), we mostly enjoy them in savory dishes like these “Hatched” potatoes – hash browns with Hatch chiles, cooked in a waffle iron. They’re tasty (we used mild chiles) and just crazy enough that the kids will eat them. Now there’s a Hatch Match made in heaven – right?
- 3 Idaho russet potatoes, scrubbed
- 3 Hatch chile peppers, roasted
- Salt and pepper to taste
- Non-stick cooking spray
- Prep the potatoes and the chile peppers: Grate the potatoes and place them in a medium bowl. Peel, seed and chop the chiles and combine with the potatoes.
- Wrap the peppers and potatoes in a clean kitchen towel and firmly squeeze the moisture from the potatoes and peppers - the drier, the better. Return the potatoes and peppers to the bowl and combine with salt and pepper to taste.
- Prepare a waffle iron by coating both sides with non-stick cooking spray or oil. Scoop about ½ cup of potato mixture onto the waffle iron and spread evenly around the surface of the iron. Close and cook for 10 to 12 minutes, or until crispy and golden brown. Repeat until potato mixture is gone.
Looking for other great ideas to use Hatch chiles? Check out Melissa’s Hatch Chile Cookbook for everything from appetizers to main courses to desserts.
Blogger disclosure: Although I often receive products from Melissa’s for taste-testing, I did not receive any products or compensation for this blog post. All opinions expressed are my own.