Although the word "colorado" here refers to the red color of the chile rather than the state of the same name, this dish is commonly prepared there--and all over the Southwest. Serve these red chile potatoes in place of hash browned potatoes for a terrific Southwestern breakfast.
2 tablespoons butter or margarine
1/2 cup chopped onions
1 clove garlic minced
2 tablespoons crushed red New Mexican chile, including the seeds
2 large potatoes, peeled and diced
1 tablespoon grated Parmesan cheese
Saute the onions and garlic in the butter until soft, then add the chile. Toss the potatoes in the mixture.
Place the potatoes on a shallow baking pan with a little water and bake in a 350 degree F. oven until the potatoes are done, about 45 minutes.
Sprinkle the cheese over the top of the potatoes and serve.