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Monday, August 23, 2010

Simply Potatoes Hatch Green Chile Hash Browns

  





It's that time of year for the Hatch Green Chile Festival here in Texas.  Hatch, New Mexico is known world wide for it's bountiful chile crop.  Hatch is located off Interstate 25, between Las Cruces and Truth or Consequences, New Mexico.  There are several varieties of peppers including the green chile mild in heat to medium and very hot.


Fact:  one fresh medium-sized green chile pod has as much Vitamin C as six oranges.  Now that alone would get you to eat these chiles.


One of our local grocery stores has a hatch festival every year for the past 15 years.  You can go and watch them roast the chiles and then purchase them for your recipes.  They package them freshly roasted and you need to keep them refrigerated or freeze them within a couple of day or else they will spoil.  You can also purchase the fresh chiles and roast yourself.  
These chiles are good in everything.



This is the chiles being roasted, the barrel turns around 5 gas burners located in the back-side of the barrel.


The roasted peppers look like this, now you have to pull the blackened skin off and cut them open to remove the seeds.  


                         


You can buy them fresh or just decorate your kitchen with them.


Now for the recipe



The Players!


In a large bowl mix all the hash brown ingredients together until well combined.  Spray a 2 quart glass baking dish.  Spread potato mixture into the prepared dish.  In a small bowl mix bread crumbs and butter together until combined.  Spread crumbs over the top of hash browns.  



Bake for 45 minutes @ 350 degrees until light brown 
and hash browns are tender.




Creamy, crunchy and a little bit of spiciness.


The Recipe:

Hatch Green Chile Hash Browns


Hash Brown Ingredients:
1 (20 ounce) package of Shredded Hash Browns (fresh not frozen)
1 can (10 ounce) cream of celery soup
2 cups of grated sharp cheddar
¾ cup low fat sour cream
¼ cup finely chopped sweet onion
¼ cup butter, melted
3 Hatch green chiles roasted, peeled, seeded and chopped

Topping Ingredients:
1 ½ cups panko bread crumbs
2 tablespoons butter, melted

Heat oven to 350 degrees

In a large bowl mix all the hash brown ingredients together until well combined.  Spray a 2 quart glass baking dish.  Spread potato mixture into the prepared dish.

In a small bowl mix bread crumbs and butter together until combined.  Spread crumbs over the top of hash browns.  Bake for 45 minutes until hash browns are tender.

Happy Eating!





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