A hearty breakfast or brunch of home fries cooked with leeks, carrots, and roasted green chile then topping with an egg (if desired).
*See Kitchen Notes for more information and related links.
Heat the oil and butter in a large non-stick skillet over medium-low heat. Add the leeks and garlic. Simmer for 4 minutes stirring occasionally.
Fry 1 to 2 eggs - sunny side up or over easy* - per serving.
Potatoes – I’m a sucker for organic yellow potatoes, so that is what I usually buy. They are so creamy and cook faster than most other potatoes; therefore, if you use red or russet potatoes the cook times may be a little longer.
Amount of Roasted Green Chile – How much you use depends on the heat of the chile and how spicy you want the dish to be. With mild to medium chile, 1/2 cup or even more is good. Hot chile might need to be reduced depending on your heat tolerance.
Substitutes for Green Chile – If you don’t have New Mexico green chile handy, then you can substitute roasted fresh red chile, poblano, serrano, urfa biber, murupi amerela or any of your favorite freshly roasted chiles. If you happen to have some Green Chile and Lime Zest Relish on hand you could also substitute the green chile and lime with 1/2 cup of this relish. If you don’t have any roasted chiles, then just chop up a jalapeno or two, or add a chipotle pepper from a jar of chipotle in adobo sauce. As usual the type of chile you use contributes quite a bit to the flavor, so use what you like, but be careful not to overpower the wonderful flavor of the leeks.
Recipe author: MJ of MJ's Kitchen