If there is a food that is quintessential “Colorado” it would be green chile. In the fall, you can easily find fresh roasted green chiles on many street corners. Most are New Mexico Hatch variety. I love making homemade green chile. But if I don’t have the time or the fresh roasted chiles, I like to buy Nanita’s. I get it at Sprouts in Denver but you can buy it online here. Its the sauce variety of green chile and not the stew or soup. My favorite way to eat Nanita’s is with hash browns and eggs. I cook the hash browns, pour over the green chile, and then crack the eggs into the hot green chile. I then cover it all and let it cook until the eggs are set, white are cooked but yolks are a thick-runny consistency. Yum yum yum! Another way to make this is with cheesy grits. For this, you would cook the grits separately and then serve with the hot green chile and eggs on top.
Ok, it seriously bothers me that I can’t seem to figure out how to flip that so it’s fitting the pan shape.
green chile eggs with hash brownsserves 2-4
2 large russet potatoes- peeled and shredded
1 small onion-chopped
2 tablespoons avocado or other high heat oil + 2 teaspoons more
1/2 teaspoon each: smoked paprika and garlic powder
salt and black pepper to taste
1 1/2 cups Nanita’s green chile sauce or other commercial or homemade green chile sauce
optional toppings: chopped cilantro, sliced avocado, crumbled bacon, cheese
Heat a cast-iron or non-stick large skillet to medium-high. Add 2 tablespoons of the oil and let heat for a bit. Add the shredded potatoes, chopped onion, and seasonings. Don’t be shy with the salt and pepper! Let it cook for about 5-7 minutes until golden brown on one side. Drizzle the other 2 teaspoons of oil over the top and then carefully flip over. Let the other side cooked for about 5-7 minutes. Pour the green chile sauce over top and let it heat for a bit. Carefully crack the eggs into the hot green chile. Cover to cook. Don’t get distracted. This would be a sad dish with cooked through eggs. Serve it up with the optional ingredients. But honestly, it’s amazing without them too. This dish is well-paired with good coffee.
If you want to make it with grits instead you’ll need to cook the grits according to the package directions. For a 2-4 person serving: add a tablespoon of butter and some sharp shredded cheese or good parmesan.