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. Many continue 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.
Hatched Potatoes with Hatch Chiles
We love all of the crazy spicy desserts that you can make from Hatch chiles (all hail the Bristol Farms Hatch chocolate cookies!). However, we mostly enjoy them in savory dishes like these “Hatched” potatoes. These are 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?
Hatched Potatoes with Hatch Chiles
Hash brown potatoes made in a waffle maker to get a "hatched" appearance, while flavored with Hatch chiles.
Ingredients
- 3 Idaho russet potatoes, scrubbed
- 3 Hatch chile peppers, roasted
- Salt and pepper to taste
- Non-stick cooking spray
Instructions
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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.
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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.
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Prepare a waffle iron by coating both sides with non-stick cooking spray or oil. Scoop about 1/2 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 our Hatch Chile Cornbread, Hatch Chile Coriander Popcorn, and our Hatch Chile Agar Agar Noodle Bowl.
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. This post contains an affiliate link to my Amazon affiliates account. All opinions expressed are my own.
Yum! So clever and looks amazing. I love making hash browns in the waffle iron! I think in step 1 you meant, combine with the potatoes?
Thanks, Stephanie! And yes – I was so excited about the peppers and potatoes I got confused! All fixed now. : )
Dude, yes. Yes.
I love Joe. DUUUUDE YES!
Haha- Thanks, Dude- I mean Dorothy!
Jeanne, this is brilliant! YUMMY!
Thanks, Valentina!:)
I loved this recipe but I used Pueblo chiles because I think they are spicier and more flavorful!
Love it! That sounds delicious! Thanks for stopping by!