This green chile hash is easily one of the best dishes Low Key Cooking has ever made. I may be slightly biased because green chile has been one of my favorite foods my entire life. Throw some green chile and verde salsa over some steak and potatoes and I’m in heaven.
I added steak–because let’s face it steak is the best protein there is–but this hash is easily adaptable to any diet. The core ingredients in this green chile hash are potatoes, steak and green chile which is already gluten free on it’s own. If you’re looking to make this dish vegetarian you can replace the steak with some of your favorite veggies.
As always, to keep things as simple as possible I didn’t make an elaborate green chile. While that’s one of my favorite food’s and soon to be a Low Key Cooking post, it just wasn’t necessary for this dish. All this dish needed was two cans of mild/medium green chile’s and some green verde salsa. This brought plenty of flavor and spice to this protein packed green chile hash.
When I think about a hash, I generally think of one big glob of potatoes and flavor. Typically a hash is more of a breakfast dish with some bacon or sausage, eggs and potatoes. This hash, however, is a perfect lunch or dinner dish. You really don’t need to eat too much to fill up because it’s all protein with the steak and potatoes.
This dish pushes the limit of my general rule of 30 minutes per recipe just because the potatoes take a while to cook through. I use a few general tips/rules to speed up the process of cooking potatoes.
- Heat up the water in the microwave before putting it on the stove top to bring it to a boil faster.
- Dice the potatoes into small cubes before boiling them.
- Raise the heat relatively high to flash-fry them after they’re cooked through to add a crunchy texture.
If you follow this process for the potatoes you should still be able knock this recipe out in 30 minutes. As always please like and share this post if you love the recipe like I do! Enjoy!
- 1.5 lbs Golden Potatoes
- 8oz Your Favorite Steak or Beef Cut
- 8oz Mild or Medium Hatch Green Chile's (depends on your spice tolerance)
- 4 tbsp Green Verde Salsa
- 1/2 White Onion (diced)
- 1 Garlic Clove (minced)
- 1 Avocado (chopped)
- 1 tbsp Salt
- 1/2 tbsp Black Pepper
- 1 tsp Cayenne Pepper
- 1 tsp Chili Powder
- 1/2 tsp Paprika
- 1 Large Egg
- Cooking Spray
- First take a look at my tips for cooking potatoes. Microwave six cups of water then add to an extra large fry pan on high heat. Dice potatoes into small chunks and add to the boiling water. Cover mixing every couple minutes for 10-15 minutes or until the potatoes are softened.
- While the potatoes are cooking, season the steak with a pinch of salt and pepper. Cut steak into small chunks about the same size as the potatoes and add to a fry pan with cooking spray over medium-high heat. Cook until medium rare (or until steak is cooked through to your preference).
- While the steak and potatoes are cooking, dice the onion, garlic and avocado.
- Once the steak and potatoes have finished cooking, drain water from the potatoes and remove the steak from heat.
- Combine the two in the extra large fry pan and keep the heat on medium-high. Add olive oil, onion, garlic, cayenne pepper, chili powder, paprika, salt and pepper. Cook for 3-4 minutes mixing consistently then add in both cans of hatch green chile's. While this is cooking, crack your eggs in a small fry pan and cook them over easy or poached.
- Cook hash for another 3-4 minutes or until the potatoes start to brown. Once the potatoes have browned, remove from heat.
- Scoop out a quarter of the hash onto each plate, drizzle 1 tbsp of verde salsa over each plate and top with avocado chunks. Finally top each plate with 1 egg.
- Serve hot and enjoy!
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