Green Chile Home Fries with Leeks and Carrots

An Anaheim pepper is a mild variety of chili pepper. The name “Anaheim” derives from Emilio Ortega, a farmer who brought the seeds to the Anaheim, California, area in the early 1900s.

Heat Scale
Submit Recipe

Serves: 2 – 3 servings as a main meal

Prep and Cook time: 45 minutes


1 pound potatoes, cut into 1/2″ cubes*
1 Tbsp. olive oil
1 Tbsp. butter
1 large leek, chopped
6 garlic cloves, minced
1 large carrot, grated
1 tsp. Mexican oregano, crumbled
zest from 1 lime
1/4 – 1/2 cup roasted, chopped green chile
Salt and pepper to taste
wedge of lime
1 to 2 eggs per serving
Fresh tomatoes, chopped or sliced
grated Fontina cheese (optional)


  1. 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 occassionally.
  2. Add the potatoes and carrots.  Sprinkle with salt and pepper.  Toss to combine.
  3. Spread the potatoes and ingredients evenly in the skillet. Cover. Reduce heat to low and cook for 6 minutes.
  4. Remove the cover. Turn the heat up to medium. Cook another 4 – 5 minutes until the potatoes brown on the skillet side.
  5. Add the oregano and lime zest.  Toss to combine.
  6. Continue cooking for another 4 – 6 minutes or until the potatoes are cooked and evenly brown.
  7. Add the green chile. Toss and cook another minute.
  8. Taste and adjust the salt and pepper if needed.
  9. Reduce heat to warm while you fry the eggs.  If you are adding cheese, add it now by distributing it evenly across the top of the potato mixture.
  10. Fry 1 to 2 eggs- sunny-side up or over easy– per serving.
  11. Serve the potatoes onto plates.  Squeeze a wedge of lime over each serving and top with an egg.