After making delicious green chile enchiladas the other night, I had some of the green chile sauce leftover. Because I loved it so much, I could not let them go to waste. So I created this lovely New Mexico Green Chile Hash. It's a simple dish perfect for breakfast or any other meal.
To make it you will need:
- Olive oil
- 1 russet potato, peeled and chopped into about 1/2 inch cubes
- 1 egg
- Shredded cheddar cheese
- Green Chile Enchilada Sauce (or your favorite salsa)
- Salt & Pepper
- Chili Powder
Heat a little olive oil in a pan over medium-high heat. Add potatoes to pan, sprinkle with salt and pepper and chili powder. Cook potatoes until crisp on the outside and soft on the inside, about 5-10 minutes. Push potatoes to one side of pan and add egg on empty side (as pictured above). Reduce heat to medium and cook until egg is over easy or however you prefer.
Place potatoes on a plate, sprinkle with cheese, top with egg, sauce, and cilantro. Add salt and pepper to taste. This would also be great with chorizo, sausage, bacon or other veggies. I was just using what I had on hand that day.