Green Chile Chorizo Home-style Spuds

Crispy, golden potatoes tossed with spicy chorizo and chopped Hatch Green Chile, finished with a runny egg on top. This skillet breakfast (or dinner, or midnight snack) is pure comfort food with a New Mexico kick. Simple, customizable, and absolutely addictive.

Green chile chorizo homestyle spuds. If this isn't brunch heaven, I don't even know what to believe anymore. But don't worry. It IS brunch heaven. It also could be dinner heaven or snack heaven or middle-of-the-night-when-no-one-is-watching heaven. This recipe is more than just delicious for me. It really is comfort. This one is a spin off the very first thing I learned to make. Absolutely super awesome, flavor-packed, slightly caramelized and tender potatoes. That's the technical term, of course.

Long story short, a good caramelized potato can be the most welcoming of blank canvases for many works of flavor art in the food world. You can slice 'em thin and make a big potato pancake to serve to lots of people (or to pretend you're serving to lots of people). You can shred them and make some latkes. Any method will inevitably soak up whatever flavors and add-ins that are making your heart pitter-patter on that particular day. These are the recipes I LOVE — the ones that provide little more than a framework or jumping-off point to let your creativity run wild. But just in case your creativity is a little tapped out (IT HAPPENS), that's why I'm here!

I've done all the imagining for you today. Close your eyes and picture it. Fragrant, spicy crumbles of chorizo alongside bright, tender bits of Hatch green chile with a mild kick, all nestled in the crevices of your not-quite-burnt potatoes, coated with garlicky, salty goodness. I use our own Roasted Hatch Green Chile here — its smoky warmth is what makes the dish sing.

Emphasis on the golden-brown, crispy first layer before you dive into the soft and warm center. Caramelizing the potatoes (however dark you like) is the most important part of this whole method. This means a couple things. First, when you're ready for the potatoes, get that pan hot. If you drip some water into the pan, it should dance across the surface. Second, drop 'em in and LEAVE THEM ALONE.

You've heard of helicopter parenting right? Well the concept can apply to cooking as well. The best flavor is derived when you let 'em sit in the heat for a bit. I know it's fun to stir, but constant stirring is for risotto, not golden-y goodness like we want for today. So once you drop those potatoes, let them sit for at least 3 or 4 minutes without touching them. You will not be sorry. That's all the advice I have for this recipe! I hope you love it. You can see I topped mine with an egg to make it more of a meal, but again, it's totally customizable. Make this one first, and then let your mind run rampant!