This is one of my favorte comfort food combinations, and it couldn’t be any simpler. If you can fry a decent egg, you can make this dish. I like to think of it as a sort of poor man’s poutine. The hatch chile sauce is very mild, and velvety smooth – it makes a luscious gravy for thick cut fries. Crisp on the outside, fluffy on the interior. The runny egg on top adds even more richness.
You’ll need:
- two eggs
- a can of hatch green chile enchilada sauce
- some thick cut fries, I like the Walmart steak fry variety
In the above picture I quickly cooked the steak fries in the air fryer, while the green chile sauce cooked on the stove top. Two pan fried eggs cooked sunny side up on another. I’ve actually got some refried beans hidden under the pile in this picture too for added, er health!
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!