Go Back
Print Recipe
0 from 0 votes

Hatch Chile Latkes with Hatch Guacamole

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Author: Samantha Ferraro


Hatch Chile Latkes

  • 4 russet potatoes peeled and cut in quarters
  • 1 onion outer skin removed and cut into quarters
  • 4 eggs
  • 1 cup hatch chilles roasted and chopped,
  • 1/2 cup matzo meal
  • 1 cup cheddar cheese shredded
  • Salt and pepper to taste

Hatch Chile Guacamole

  • 1/2 cup hatch chiles roasted and chopped finely
  • 1 avocado mashed
  • 1/2 lime juiced
  • Small bunch of cilantro leaves chopped
  • Salt and pepper to taste
  • Chopped tomatoes


  • 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.