Potatoes with Chile and Cheese are one of those breakfast dishes that will stick to your ribs all day long if need be, or at least until lunch is you are stringing fence.
You can make as little or as much as you need, but this recipe, based on serving four hungry and enthusiastic breakfast eaters. If you want to really tickle the farm hands, fry up an egg and slide it over the top, but even a la carte it’s filling and one of the local favorites in many restaurants and especially at home.
Whether you use red or green chile as the sauce to slather the potatoes in, it can be vegetarian, pork, chicken or beef. It makes no difference. Whatever’s handy will do.
5 or 6 boiled and peeled potatoes, cubed or grated (russets are suggested)
butter for frying
one medium onion, diced
salt and pepper to taste
two cloves of minced garlic
1 ½ cup chile stew or sauce of your choice
at least ½ pound grated Colby, Longhorn, or Monterey Jack cheese, grated
sour cream for a dollop on top of each serving.
Brown the boiled and cubed potatoes in an iron skillet in the butter with the diced onion. Personally, I like my onions and garlic a little fresh, so I don’t tend to brown them but add them just before the last couple of turns. Top with ½ of the cheese and let it melt and fry a little before turning off the heat.
Take up the browned potatoes in the serving dishes, then top with a ladle or so of the warmed chile, top with a pinch of grated cheese and dollop of cream cheese.
Serves 4 or 5 depending on appetites