Southwestern Hatch Chile Sausage Skillet
Everyone loves a one pan meal, so why should breakfast be the exception? This Southwestern Hatch Chile Sausage Skillet is loaded with crispy potatoes, savory sausage and Hatch green chiles, all tossed with a flavorful Southwestern rub with hints of cumin and cayenne. It’s a great side dish on its own, but to really live up to the name, crack a few eggs right on top toward the end of cooking and turn it into a true one pan breakfast! There’s something about a sausage and potato skillet that just works for breakfast or brunch, especially when you add the smoky heat and incredible flavor of Hatch chiles when they are in season during the summer months!
I love a breakfast skillet recipe like this because everything comes together in one pan and every bite is packed with flavor. The potatoes soak up all those spices and savory sausage drippings, while the Hatch chiles add just the right amount of Southwestern flavor and heat. Serve this Hatch chile breakfast straight from the skillet for an easy weekend brunch, a hearty family breakfast or even breakfast-for-dinner. Add those eggs on top and you have a complete Southwestern breakfast skillet that looks impressive, tastes even better and keeps cleanup to a minimum!
Prep Time
15 minutes
Cook Time
55 minutes
Total Time
1 hour, 10 minutes
Course
Breakfast
Cuisine
Tex-Mex
Servings
6 servings
Ingredients
4 Tbsp. extra virgin olive oil, divided
4 Hatch Chile pork sausage (or breakfast sausage)
½ yellow onion, sliced
2 Hatch Chiles
1 Fresno (or mild red chile)
4 garlic cloves, minced
8 baby new potatoes, quartered into small pieces
Rub:
½ tsp. black pepper
1 tsp. smoked paprika
1/8 tsp. cayenne pepper
1 tsp. ground cumin
1 tsp. ground coriander
½ Tbsp. oregano
½ Tbsp. onion powder
½ Tbsp. garlic powder
½ tsp. celery salt
1 tsp. smoked sea salt (or kosher salt as an alternative)
½ lime, juiced
Crumbled cotija cheese, for garnish
Cilantro, for garnish
Instructions
1. Preheat oven to 400F.
2. Heat a large skillet over medium heat, add 1-2 Tbsp. extra virgin olive oil. Poke sausages a few times each side with a fork and add to the pan, one at a time. Cook for a few minutes per side, about 5 mins. total cooking time until browned on all sides, they won’t be cooked all the way through yet. Set aside to cool, then slice on a bias into 1” slices.
3. Slice onions, prepare peppers by cutting off the stem end and slicing down the middle to remove seeds, then cut diagonally on a bias. Mince garlic, quarter small potatoes and add all to a large mixing bowl.
4. Make the rub; in a bowl add black pepper, smoked paprika, cayenne, ground cumin, ground coriander, oregano, onion powder, garlic powder, celery salt and smoked sea salt.
5. Combine rub and sprinkle over the potatoes and vegetables in the bowl, add a few more Tbsp. extra virgin olive oil and toss gently to evenly coat.
6. Place in the oven on middle rack and cook 20 mins.
7. After 25 mins. stir to flip, then move to top rack and cook for another 15 mins.
8. Add sliced sausage back to the skillet and cook on top rack for 15 mins.
9. Remove from the oven, top with a squeeze of lime, crumbled cotija cheese, fresh cilantro and some flake smoky sea salt. Taste to adjust seasoning if needed.
*This recipe can also be made as a breakfast hash by adding a few eggs on top for the last few mins. of cooking time.
Notes
Enjoy making this Southwestern Hatch Chile Sausage Skillet! Let me know what you think.
For additional recipes, you might like to try these sides as well: Smoked Brisket & Brussels Sprouts Hash, Breakfast Sausage Stack, and Vegetable Fritta.