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Hatch Chile Hash Browns with Poached Eggs

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August 6, 2026

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Hatch Chile Hash Browns are topped with perfect poached eggs for a hearty and comforting breakfast or brunch dish. This make-ahead recipe will make you a star!

Hash browns on a cream-colored plate with perfect poached eggs and avocado slices on top.

Full of rich and intense flavors and all kinds of contrasting textures, while I love this for breakfast and brunch, there are no rules about not having it for dinner. 😉

Roasted Hatch chiles and a smoky Hatch chile powder are mixed into the hash brown potatoes in this recipe, making them different from more traditional hash browns. And… double the Hatch!

With perfect poached eggs on top, you won’t find a better breakfast bite!

Ingredient Notes

Ingredients for Hatch Chile Hash Browns with Poached Eggs including: onion, eggs, garlic, roasted Hatch chiles, Russet potatoes, spices and an avocado.

Russet potatoes – Choose potatoes that are firm, smooth and free of sprouts. Substitutions: Russet potatoes are very starchy which helps them become crispy. Red potatoes and Yukon Golds are good substitutes. Others will work, but might not become as crispy.
onion – Try to choose onions that are firm, heavy for their size and without bruises.
fresh garlic – Look for firm heads of garlic without any soft spots or green shoots. (If there are green shoots in garlic you already have, just cut the cloves in half and remove them with the tip of a paring knife. The rest of the clove should still be good.) Substitution: Though fresh is best for this hash brown recipe, if you are in a pinch, use 1 teaspoon garlic powder as a substitute.
Hatch chiles – Hot, medium or mild, depending on preference. Hatch chiles are almost always marked with their heat level where they’re sold. Substitutions: Anaheim or Poblano chiles are both good Hatch chile substitutions. Anaheim chiles will be the most mild.
chile powder – I use this Hatch chile powder. Substitution: Chipotle chile powder, or your favorite, mild or hot.
avocado – Ripe avocados should yield to firm gentle pressure. They will feel slightly soft but not mushy to the touch.
eggs – If possible, for the best flavor and texture, I recommend using pasture-raised eggs – they’re an ethical choice, too.

How to Make Hatch Chile Hash Browns

– Roasting the chiles is the first step, which can be done a few days ahead. I love roasting chiles, so much so that I created a step-by-step tutorial for you on How to Roast and Peel a Pepper.

A few hatch chiles on burners with a hight blue flame.

Recipe Tip: Don’t have time to roast the chiles? You can buy jarred roasted chiles. (You won’t find Hatch, but other varieties can work, too. And you can also use the chiles raw, though you’ll miss out on the additional smoky flavor.)

– Coat the bottom of a large sauté pan with olive oil and place it over medium heat. Add the onions and garlic and, stirring frequently, cook until the onions are soft and the edges are beginning to brown, about 10 minutes.

Raw sliced onion and garlic in a cast iron skillet.

– Wash the potatoes and dry them very well. Then grate them – either with a hand-held grater or with the grater attachment in a food processor. (The latter is easier if you’ve got it.) Set aside in a bowl.

– One handful at a time, squeeze as much liquid as possible out of the potatoes, adding them to the pan as you go. (The drier they are when you add them to the pan, the crisper they’ll become.) Continue until all of the potatoes are in the pan. Keeping the heat at medium, stirring from time to time, cook until the potatoes are soft and crispy, about 15 minutes.

Grated russet potatoes in the bowl of a food processor with the grater attachment next to it.

– Add the roasted chiles and the chile powder. Stir to blend and continue to cook until it’s very aromatic and everything is nicely browned, another 10 minutes or so. Season to taste with salt and pepper and set aside. (Here’s How to Season to Taste.)

Browned grated potatoes in a cast iron skillet with roasted and chopped Hatch chiles and spices.

– Poach the eggs by bringing about 3 inches of water to a boil in a small pot, or deep sauté pan. (Preferably non-stick.) Once the water is boiling, reduce it to a simmer. Crack each egg into its own small bowl and then slowly, one at a time, pour them into simmering water, with as much space between them as possible. Turn off the heat, cover, and set the timer for 3 minutes. Then, using a slotted spoon, remove each egg and place it in a clean, dry bowl

Eggs poaching in the bottom of a large pot.

– Making sure the potatoes are hot, or very warm, add them to a serving platter, and with a small spoon, create indentations for the eggs. Add a poached egg to each indentation and garnish with the avocado and a sprinkling of a bit more Hatch Chile powder.

Variations

Vegan version. Simply skip the eggs, or swap them for sautéed tofu.
Other egg preparations. If you prefer fried eggs, over easy, or sunny side up, go for it.
Spicy version. Be sure you buy the hot Hatch chiles (they should be marked this way). And use a hot chile powder. (The Poblanos will vary in heat and it’s hard to know when you buy them, but typically they’re between mild and hot, erring on the more mild side. Just taste them first to know what you’re getting.)

Can you make it ahead?

Hash browns are best right out of the pan, but they can be made a day ahead if they’re reheated properly. The best way to do this is to spread them out on a baking sheet and heat them in a 400℉ oven until they’re hot. This will help them regain their crispiness.
You can sauté the pepper, onion and garlic a day ahead.
The chiles can be roasted up to 2 days ahead of time, or weeks ahead if you freeze them.
Don’t slice the avocado or poach the eggs until just before serving.

If ever there was a perfect bite . . .

Hash browns on a cream-colored plate with perfect poached eggs and avocado slices on top - with one bite on a fork.

More Must-Try Recipes with Hatch Chiles

I hope you’ll make Hatch Chile Hash Browns with Poached Eggs for friends and family, as it will surely be a meal they’ll never forget.

Enjoy!