Last Updated on August 18, 2025 by Casia Valdés
Few things are as satisfying as a plate of golden, crispy fried potatoes—but when you top them with a rich, savory green chile gravy, you’ve officially entered comfort food heaven. This Fried Potatoes with Green Chile Poured Over It recipe is rustic, hearty, and deeply flavorful, making it a perfect anytime meal that feels like a warm hug on a plate.
This dish is inspired by New Mexican flavors, where green chile is more than an ingredient—it’s a way of life. The fried potatoes provide a crisp, starchy base, while the beefy green chile sauce adds a luscious gravy-like consistency that ties everything together. It’s a budget-friendly, filling recipe that works for breakfast, lunch, or dinner.
The beauty of this dish lies in its flexibility—you don’t need exact measurements, and you can scale it up or down depending on how many hungry mouths you’re feeding. If you’ve got potatoes, beef, and green chile, you’ve got the makings of something unforgettable.
Table of Contents
Why You’ll Love This Recipe
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Simple Ingredients: All pantry and fridge staples.
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Full of Flavor: Smoky green chile gravy over crispy fried potatoes is irresistible.
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Flexible: Works for any meal of the day.
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Comfort Food Classic: A hearty, filling dish that’s perfect for cool evenings.
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Customizable: Adjust heat level with mild or extra-hot chile.
Ingredients You’ll Need (Serves about 4–6)
Since this recipe is traditionally cooked without exact measurements, here’s a guideline:
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Potatoes – about 4–5 medium, peeled, sliced, and washed
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Vegetable oil – enough for shallow frying
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Black pepper – to taste
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Salt – to taste
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Onion – 1 medium, sliced or diced
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Ground beef – about 1 pound
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Garlic – 2 cloves, minced
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All-purpose flour – 2–3 tablespoons
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Green Hatch chile – about 1½ cups, chopped
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Water – about 64 ounces (4 standard 16-oz bottles)
Step-by-Step Instructions
1. Fry the Potatoes
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Peel, slice, wash, and drain the potatoes.
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Heat vegetable oil in a large skillet over medium-high heat.
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Fry potatoes until they reach your preferred softness and crispness.
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Season with black pepper, onion, and salt.
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Drain excess oil and set potatoes aside.
2. Cook the Ground Beef
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In a separate skillet, cook ground beef over medium heat until browned.
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Add minced garlic and cook for another minute.
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Drain excess grease.
3. Make the Green Chile Gravy
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Sprinkle 2–3 tablespoons of flour over the cooked beef and stir to coat evenly.
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Add chopped green Hatch chile.
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Pour in water (about 64 ounces) and stir well.
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Bring to a boil, then reduce heat to low.
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Simmer for about 30 minutes, stirring occasionally, until sauce thickens to a gravy-like consistency.
4. Assemble and Serve
Place fried potatoes in a bowl or on a plate and generously pour the green chile beef gravy over the top. Serve hot.
Pro Tips for Success
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Potato Texture: For crispier potatoes, pat them dry before frying.
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Flour for Gravy: Cook the flour with the beef for at least 1 minute before adding water to avoid a raw flour taste.
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Control the Heat: Use mild Hatch chile for a gentle kick or extra-hot for a fiery sauce.
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Thickening the Gravy: If it’s too thin after simmering, mix 1 tablespoon of flour with cold water to make a slurry and stir it in.
Serving Suggestions
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Breakfast: Serve with fried eggs for a hearty morning meal.
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Lunch or Dinner: Pair with a fresh salad or warm tortillas.
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Southwest Style: Sprinkle shredded cheese over the top before serving.
Storage & Leftovers
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Refrigerator: Store the gravy and potatoes separately in airtight containers for up to 3 days.
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Freezer: The gravy freezes well for up to 2 months; potatoes are best fresh.
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Reheat: Warm gravy on the stove and fry or air fry potatoes to re-crisp.
Why This Recipe Works
Frying the potatoes separately keeps them crispy, while the green chile beef gravy provides a bold, flavorful topping. The flour adds body, creating a sauce that clings to every bite.
Recipe FAQ
Q: Can I use another type of chile?
A: Yes—Anaheim or poblano peppers work, but Hatch chile provides the most authentic flavor.
Q: Can I make this vegetarian?
A: Skip the beef and use vegetable broth instead of water for the gravy.
Q: Can I use leftover potatoes?
A: Absolutely—pre-cooked potatoes can be quickly pan-fried before topping with the gravy.
Q: Can I thicken the sauce without flour?
A: Yes—cornstarch works as a gluten-free option.
Final Thoughts
Fried Potatoes with Green Chile Poured Over It is the kind of dish that feels like home. It’s hearty, deeply satisfying, and adaptable to whatever you have on hand. The combination of crispy potatoes and savory, spicy green chile gravy is a match made in comfort food heaven.
Whether you’re serving it as a big breakfast, a quick lunch, or a cozy dinner, it’s a recipe that brings warmth and flavor to every bite.
Fried Potatoes With Green Chile Poured Over It
Ingredients
Method
- Heat vegetable oil in a large skillet over medium-high heat.
- Fry the potatoes until they reach your desired softness and crispness.
- Season with black pepper, onion, and salt.
- Drain excess oil and set aside.
- In another skillet, cook the ground beef over medium heat until browned.
- Add minced garlic and cook for 1 more minute.
- Drain excess grease.
- Sprinkle flour over the cooked beef and stir to coat evenly.
- Add chopped green Hatch chile.
- Pour in water and stir until combined.
- Bring to a boil, then lower heat and simmer for about 30 minutes, stirring occasionally, until thickened to a gravy-like consistency.
- Place fried potatoes in a bowl or on a plate. Spoon the hot green chile beef gravy over the top. Enjoy immediately.
