recipe chiles new mexico breakfast eggsI spent the Labor Weekend in Santa Fe, New Mexico, touring the galleries with the Artist, strolling the streets, taking photos of colorful doors, and eating freshly-roasted Hatch chiles outside of the super market, on a bench, lined with newspaper.  Out of the two varieties available, I chose “medium” which turned out to be unforgivably hot. 

Whether due to stupidity, or bravery, you decide, I ate two chiles, straight up, without a single accompaniment, through tears.  I packed up the rest of the Hatch chiles in a plastic bag and took them back on the plane to Seattle.  The chiles did make it out of the bag at the Dallas-Forth Worth Airport, where they accompanied a plate of pulled pork barbecue.

 

Back in Seattle, I made my version of Dr. Seuss Green Eggs and Ham, naming mine Green, Eggs and “Ham”.  The green=Hatch chiles and zucchini and the “Ham”=shredded beef.

Green, Eggs, and “Ham” Breakfast Hash

Ingredients

2 teaspoons olive oil

1 zucchini, diced

6 mushrooms, diced

1 Hatch chile, seeded and diced

1/2 cup shredded cooked beef

salt and pepper to taste

2 eggs
















Directions

1.  Heat oil in a large nonstick pan over medium heat.

2.  Add zucchini, mushrooms, chile, and beef.  Stir and saute for 5-7 minutes until the vegetables are tender.  Season with salt and pepper to taste.

3.  Break eggs into the vegetables, lower the heat and cover the pan with a lid.  Cook until the eggs are your desired doneness.

Are you a fan of Hatch chiles? How do you eat them? How spicy?
 
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