Hatch Green Chile Hashbrown Patties

By: Taylor Graciano


  • 3 cups store-bought, frozen hashbrowns (thawed slightly)
  • 1/4 cup shredded cheese (I used meunster)
  • 1 egg
  • 1/2 cup Roasted Hatch Green Chile peeled, & chopped
  • Salt and pepper
  • Oil for frying (I used light olive oil)


1. In a large bowl, combine the hasbrowns, shredded cheese, egg, salt, pepper, and Roasted Hatch Green Chile.

2. Heat a skillet to medium-high heat and pour in a generous amount of oil.

3. Using a spoon, scoop mixture and drop into the skillet. Lightly pat down to be a little more flat.

4. After about 2 minutes on one side, use a spatula to carefully flip and finish cooking for about another 2 minutes on the other side. Continue until mixture is gone, and don't crowd the pan too much.

ENJOY!!! (But, seriously, be careful with that whole roof-of-the-mouth thing.)

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