Southwestern Hatch Chile Sausage Skillet
Category
Entree, Brunch, Lunch, Dinner
Servings
6
Prep Time
15 minutes
Cook Time
55 minutes
Author:
Aly Romero
Ingredients
4 tbsp extra virgin olive oil, divided
4 hatch chile sausages
½ yellow onion, sliced
2 hatch chiles
1 Fresno chile
4 garlic cloves, minced
8 baby new potatoes, quartered
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
½ lime, juiced
Crumbled cotija cheese
Cilantro
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FOR THE RUB:
FOR SERVING:
PRODUCTS TO USE:
Directions
Preheat oven to 400°F.
Heat a 12.5” CopperBond skillet over medium heat, add 1-2 tbsp 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 min 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
Slice onions, prepare peppers by cutting off the stem end and slicing down the middle to remove seeds, then cut diagonally. Mince garlic, quarter small potatoes and add all to a large mixing bowl.
Made 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.
Combine rub and sprinkle over the potatoes and vegetables in the bowl, add a few more tbsp olive oil and mix to evenly coat. Place in the oven on middle rack and cook 20 min.
After 25 min stir to flip, then move to top rack and cook for another 15 min.
Add sliced sausage back to the skillet and cook on top rack for 15 min.
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 cooking portion.
English
French