The "colorado" here refers to the red color of the chile rather than the state of the same name. These potatoes are commonly served in place of hash browns at breakfast as well as at lunch and dinner. They are especially tasty when made with new potatoes because of their creamy texture and taste. Substitute chopped green New Mexico chile for Papas con Chile Verde. If using new potatoes, double the number of potatoes.
This recipe appeared in the article Chile-Spiced Brunch Ideas for Mother's Day on the Burn! Blog.
½ cup chopped onion
2 cloves garlic, minced
2 tablespoons vegetable oil
2 tablespoons crushed red New Mexico chile, seeds included
2 large potatoes, peeled or unpeeled, diced
1 tablespoon grated Parmesan cheese (optional)
Preheat the oven to 350 degrees F.
In a medium-sized skillet over medium heat, sauté the onion and garlic until they soften and start to brown. Remove them from the heat to a bowl and add the chile to the skillet. Sauté for one minute and add to the onion mixture.
Toss the potatoes with the onion mixture until they’re well coated and place them in a baking pan. Bake the potatoes for 40 minutes, or until they are tender.
Sprinkle the cheese over the top of the potatoes and serve.