Using a food processor, attach a shredding blade to your food processor. Shred the potatoes and onion.

Use a clean dish towel and scoop about a cup of the vegetable mixture at a time and squeeze out the excess water. This is so important to squeeze out as much moisture as possible so you can get crispy pancakes. Place in a bowl.

Add hatch chiles, cheese, eggs, matzo meal and salt and pepper and mix thoroughly. The mixture shouldn't be too wet but be able to hold together well.

Heat a large skillet with oilm at about 370 degrees F. I test this out by place a small piece of potato in, if it sizzles immediately, it's ready. Also, if you'd like, test a small amount for seasoning.

Using a tablespoon, form latkes and fry on each side until golden brown.

When done, place on wire rack to cool and sprinkle with additional salt, if desired.

To make the hatch guacamole, add all ingredients to a bowl and mix well. Taste for seasoning.

Layer guacamole on top of latkes and garnish with like and chopped tomatoes.