Southwestern Hatch Chile Sausage Skillet
Recipe courtesy of Aly Romero
6
15 minutes
55 minutes
Tex-Mex
Entree, Brunch, Lunch, Dinner
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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
For the Rub:
- 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
For Serving:
- ½ lime, juiced
- Crumbled cotija cheese
- Cilantro
Products to Use:
- CopperBond Skillets
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.
