We get excited about a lot of fresh summer produce, but if there was just one single item to get really excited for, it’s Hatch green chiles. They’re starting to arrive right now and will continue into October, but don’t wait too long to pick some up because they’re only in season for a short time. We’re making the most of them while we can — starting with breakfast.
Because Hatch chiles have such a short season, they can be tough to come by. I connected with Zia Green Chile Company in Brooklyn to get my hands on some, and in doing so, learned that there are a few ways you can work green chiles into this casserole. My first choice is to always use fresh roasted green chiles, but if you can’t find them, frozen (and thawed) or even canned chiles make a fine substitute in this recipe.
I love the way chiles and sour cream pair together, so instead of simply whisking milk into the eggs as I normally do, I added a nice helping of sour cream as well. It tames the heat of the chiles just a little bit, and best of all makes for a rich and super-creamy casserole.
Hatch Chile Breakfast Casserole
1 tablespoon vegetable oil
1 small onion, diced
2 medium russet potatoes (about 1 pound), peeled and grated on the large holes of a box grater
4 to 5 medium roasted Hatch chiles, seeded and chopped (see Recipe Note)
1 cup shredded Monterey Jack cheese
10 large eggs
1 cup whole or 2% milk
1 cup sour cream
1/2 cup fresh cilantro, chopped
1 teaspoon kosher salt, divided
For serving: sour cream, sliced avocado, fresh cilantro
Arrange a rack in the middle of the oven and heat to 375°F. Lightly grease a 9×13-inch baking dish with cooking spray or oil.
Heat the oil in a large frying pan over medium heat until shimmering. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Stir in the potatoes and chiles, and season with 1/2 teaspoon of the salt. Transfer the mixture to the baking dish and spread into an even layer. Top with the cheese.
Beat the eggs in a large bowl and whisk in the milk, sour cream, cilantro, and remaining 1/2 teaspoon salt. Pour over the vegetable mixture.
Bake until the top is light golden-brown and a knife inserted in the middle comes out clean, about 45 minutes. Let cool for 5 minutes before slicing and serving hot.
- Hatch chiles: The chiles can be fresh or frozen and defrosted.
- Storage: Store leftovers in a covered container in the refrigerator for up to 5 days.