Green Chile Hashbrown Patties

ByJudy Franzoy · 3rd-gen Hatch Chile farmer; family matriarch — Published March 21, 2023· Updated May 23, 2026

Prep 5 min Cook 15 min Total 20 min Serves 6 patties Difficulty Easy 180 Cal Heat Mild 4.8 (63) Jump to recipe

Crispy on the outside, soft on the inside, and loaded with Hatch Green Chile and melted cheese—these hashbrown patties are a breakfast game-changer. Here's how to make hashbrown patties at home with store-bought hashbrowns: they're simple enough for any morning, special enough for a brunch spread, and the mixture comes together in about two minutes.

Crispy green chile hashbrown patties on a plate

Hey everyone! It's good to be back for just one more post this season featuring the ever-famous Hatch Green Chile. Just as many of my food stories begin, we have to sink back into the past before we can truly appreciate the present.

Way back in my days as a youngin', I played a bit of volleyball. By a bit, I mean all year round. When the high school season was over, I played club volleyball and I truly loved every bit of it. Tournaments were quite the unique event. They were all day, sometimes all weekend, affairs requiring me and my entourage (a.k.a. my family) to wake up at the butt-crack-o-dawn and travel about 45 minutes to an hour to reach our destination.

The greatest thing about these tournaments was that they always began with the breakfast of champions—Whataburger. This was our drive-thru of choice because it was less than a minute from my house growing up. We would swing through and I would get a breakfast taquito (a sad excuse for a breakfast burrito) and a side of hashbrowns.

Please understand, I have always had a serious love affair with potatoes. I obsessively pretended to be Rachael Ray as I chopped, diced, and smashed them at home. A very important part of this love affair was with the greasy, crunchy masterpieces that were fast food hashbrowns. I loved the hashbrowns at Whataburger because they were mini instead of just one big one. I loved the crunch-on-the-outside, warm-and-soft-on-the-inside texture.

So, as I thought of this last recipe, I wondered, what if I threw some Green Chile into a classic and homemade potato patty? The answer? Magic.

These are so extremely simple to make, and I can imagine they would add sparkle and sizzle to any special breakfast or brunch spread. I made it as easy as possible and used store-bought hashbrowns. The mixture comes together in less than two minutes, and then you just have to wait as they sizzle and pop and develop that great, golden crust. And then enjoy immediately! And by immediately, I mean completely scald the roof of your mouth because you are like a kid in a candy store—or, I guess a kid in a Whataburger!

A quick word on the chile: good fire-roasted Roasted Hatch Green Chile is what makes these patties sing, but freeze-dried chopped green chile is a fantastic shortcut that won't add extra moisture to the mix—handy for keeping the patties crisp.

Green chile hashbrown patties cooking in a skillet

The recipe

Green Chile Hashbrown Patties

4.8 from 63 reviews

Prep5 min
Cook15 min
Total20 min
Yield6 patties
Calories180

Easymild heat

Made with Roasted Hatch Chile (Frozen) — grown in the Hatch Valley.

Ingredients

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 and chopped
Salt and pepper
Oil for frying (I used light olive oil)

Instructions

In a large bowl, combine the hasbrowns, shredded cheese, egg, salt, pepper, and Roasted Hatch Green Chile.
Heat a skillet to medium-high heat and pour in a generous amount of oil.
Using a spoon, scoop mixture and drop into the skillet. Lightly pat down to be a little more flat.
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.)

Pantry

Shop the chile used in this recipe

Roasted Hatch Chile (Frozen)

$75.00

Freeze Dried Chopped Hatch Green Chile

$14.99

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Frequently asked questions

How do you make hashbrown patties?

To make hashbrown patties, mix store-bought shredded hashbrowns with chopped roasted Hatch green chile, shredded cheese, egg, and seasoning, then form into patties. Pan-fry them in oil over medium-high heat until a golden, crispy crust forms on each side. The mixture comes together in about two minutes, so they're quick enough for any morning.

How do you keep hashbrown patties from falling apart?

Bind the patties with an egg and a little cheese, and press them firmly so they hold together before they hit the pan. Don't flip too early; let a deep golden crust set first, which acts as a structural shell. Using freeze-dried green chile instead of wet roasted chile also keeps the mix drier and crispier.

Can you use frozen hashbrowns for hashbrown patties?

Yes. This recipe is built around store-bought hashbrowns to keep it fast and easy. If using frozen shredded hashbrowns, thaw them and squeeze out excess moisture first so the patties crisp up rather than steam. Then mix in your green chile, cheese, and egg and fry as directed.

Where can I buy Hatch green chile for hashbrown patties?

You can order Roasted Hatch Green Chile and freeze-dried chopped green chile shipped from our family farm in the Hatch Valley. The freeze-dried chile is an especially good choice here because it adds bright Hatch flavor without extra moisture, helping the patties stay crisp on the outside.