Cheryl's StoryGreen Chilies are really big in this part of the country. (Colorado and New Mexico) My husband loves his fried breakfast potatoes topped with one. (We get them roasted, then package them 4 or 5 to a snack size zip loc back and then put several packages of those in a quart size freezer bag and store them in our big freezer. Bringing out one quart size bag at a time and putting in the fridge freezer.
This is only for one or two servings because I don't eat potatoes very often (aggravate my arthritis) and I am trying to wean the hubby off of them (not happening, by the way!) because he is pre-diabetic.
These are not browned because hubby does not like them browned. (Personally, I like them browned) But once they are done, you can remove the lid and let them brown.
potato (whole, raw)
non stick spray
fresh roasted green chilie, whole (or canned whole or diced)
1I use a small 2 egg cast iron skillet (the skillet is just right for 2 eggs) I spray it really well with non stick spray (I like the olive oil flavor for potatoes) and let it heat while I peel, thinly slice and rinse one potato.
I put the sliced potato in the pan, sprinkle on garlic powder (NOT SALT. Garlic brings out the natural salt in potatoes and they will not need any salt) Stir. Cover and cook on low heat until tender.
When potato is done, I lay a whole green chili (peeled) over the top. Cover, turn off the heat and let sit while I cook the eggs.
You can use canned green chilies if you do not have or can't find the fresh roasted ones. I have just sprinkled a tablespoon or so of diced green chilies over the top. Looks pretty.
Season at the table with black pepper.