Ingredients
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2 Hatch chile peppers
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2 tablespoons vegetable oil
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1 large russet potato
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½ medium onion, sliced
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1 pinch seasoned salt (such as LAWRY'S®), or to taste
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freshly cracked black pepper to taste
Directions
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Place Hatch chiles directly on the grates of a gas stove over medium heat. Cook, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes. Peel off charred skins, remove seeds, and slice chiles.
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Slice potato using a mandoline.
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Heat oil in a large skillet over medium-high heat until shimmering. Add potato slices and fry undisturbed until starting to brown and soften, 8 to 12 minutes. Add onion slices and chiles. Season with seasoned salt and black pepper. Stir to combine. Cook until onions are translucent and potatoes are fully softened and browned on the second side, 5 to 8 minutes.
Cook's Note:
Adjust spice level by adding more Hatch chiles.
Nutrition Facts (per serving)
305 | Calories |
14g | Fat |
41g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 305 | |
% Daily Value * | |
Total Fat 14g | 18% |
Saturated Fat 1g | 6% |
Sodium 131mg | 6% |
Total Carbohydrate 41g | 15% |
Dietary Fiber 6g | 22% |
Total Sugars 6g | |
Protein 6g | 11% |
Vitamin C 39mg | 43% |
Calcium 33mg | 3% |
Iron 2mg | 9% |
Potassium 826mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.