Green Chile Hash Breakfast Skillet | Blackstone Griddles

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Reduced-fat cheese lowers calories while maintaining flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive and works well for frying.

green chiles

🥗Healthier: jalapeños

💰Cheaper: canned green chiles

Canned green chiles are more accessible and still flavorful.

avocado

🥗Healthier: sliced cucumber

💰Cheaper: sour cream

Sour cream provides creaminess at a lower cost.

Peel the sweet potato and a few red potatoes.

Slice the sweet potato and red potatoes into pieces.

Fire up the Blackstone griddle to medium to medium-high heat.

Add a little avocado oil to the griddle.

Add the potatoes to the griddle and cook, moving them around every few minutes.

Slice thick strips of hickory smoked bacon and chop them up.

Add the bacon to the griddle with the potatoes and cook until the bacon is crispy.

Add chopped yellow onion to the griddle with the potatoes and bacon; cook until softened.

Mix in dried ground peblo green chiles and fresh roasted peblo green chiles.

Season with salt and black pepper to taste.

Move the hash to one side of the griddle and turn off the middle two burners for indirect heat.

Add a Mexican cheese blend over the hash.

Use egg rings to keep the eggs uniform and crack eggs into the rings on the griddle.

Sprinkle a pinch of ground green chili and a little salt on top of the eggs.

Warm up locally made peblo green chili flour tortillas on the griddle.

Garnish the eggs with fresh washed cilantro and drizzle Sriracha on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens