COUNTRY FRIED POTATOES WITH HATCH CHILES
Spice up your life and kick up your breakfast potatoes a notch by adding Hatch chiles. I used fresh-frozen charred Hatch chiles, but you can use canned if fresh are not in season.
Provided by Yoly
Categories Side Dish Potato Side Dish Recipes
Time 40m
Yield 2
Number Of Ingredients 6
Steps:
- Place Hatch chiles directly on the grates of a gas stove over medium heat. Cook, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes. Peel off charred skins, remove seeds, and slice chiles.
- Slice potato using a mandoline.
- Heat oil in a large skillet over medium-high heat until shimmering. Add potato slices and fry undisturbed until starting to brown and soften, 8 to 12 minutes. Add onion slices and chiles. Season with seasoned salt and black pepper. Stir to combine. Cook until onions are translucent and potatoes are fully softened and browned on the second side, 5 to 8 minutes.
Nutrition Facts : Calories 304.7 calories, Carbohydrate 41 g, Fat 14.2 g, Fiber 6.1 g, Protein 5.5 g, SaturatedFat 1.1 g, Sodium 131.4 mg, Sugar 5.5 g
FRIED POTATOES WITH CHILE SAUCE
From the Border Cookbook, posted for ZWT 3, Mexico. Prep time does not include time needed to bake/boil potatoes. Make sure your dry chiles are mild - this is very spicy if you use the hot kind (I know this from personal experience!) As Kittencal said in her review, the sauce benefits from a day's chilling and flavor-blending time. (Note: When I made it with the really hot chiles, I added some tomato paste and a bit of sugar to the mix, which turned out fine.)
Provided by pattikay in L.A.
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Chile sauce:.
- in a large heavy saucepan, warm the oil over medium heat. sprinkle in the breadcrumbs and brown briefly.
- add the garlic, oregano and chile.
- stir in the water slowly to avoid lumps and add the vinegar and salt.
- bring the sauce to a boil, then reduce the heat to a simmer.
- cook the sauce for 20-25 minutes.
- set aside. (the sauce can be made ahead. will keep refrigerated for 5 days and freezes well).
- potatoes:.
- heat the broiler.
- peel the cooked potatoes, if you wish. Slice the potatoes into thick rounds.
- in a large, heavy ovenproof skillet, warm the oil over medium high heat. add the onion and garlic and saute till the onion is translucent.
- stir in the potatoes, reduce the heat to medium, and fry until the potatoes are crisp and a little browned. (I like mine more than a little browned, but fix them the way you like.).
- pour the chile sauce over the potatoes and scatter the cheese over the top.
- place the potatoes under the broiler just long enough for the cheese to melt.
- serve immediately, topped with sour cream, green onions or cilantro if you wish.
Nutrition Facts : Calories 307, Fat 19.4, SaturatedFat 5.3, Cholesterol 20, Sodium 766.8, Carbohydrate 26.6, Fiber 2.3, Sugar 2.6, Protein 7.3
PAPAS FRITOS CON CHILIES (FRIED POTATOES WITH CHILIES)
This is a great potato patty, even with left over potatoes if they are fried (grate them). Most often made using left over mashed potatoes. It is not a hot dish using green mild chilies (can zip it up if you want with hot jalapeno). You can speed this recipe up with store bought mashed potatoes.
Provided by STARTERWIFE
Categories Potato
Time 30m
Yield 8 10 PIES, 4 serving(s)
Number Of Ingredients 9
Steps:
- Put left over potatoes in a bowl; season with salt and pepper, onion powder, and green chili to taste.
- Add egg and flour; stir and mix (you don't want a wet patty).
- Shape into patties (you can even dip in flour again for better crust).
- Drop in hot oil; brown one side, turn and take out.
- Serve with favorite salsa and eggs.
- Great breakfast-this is good eats.
Nutrition Facts : Calories 290.9, Fat 15.7, SaturatedFat 2.5, Cholesterol 55, Sodium 670.4, Carbohydrate 32.4, Fiber 2.4, Sugar 2.8, Protein 5.5
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