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Author:Matt Hussey
1.5–2 lbs small yellow potatoes, diced small
1 lb Wright Brand Hickory Bacon, diced
4–5 green onions, sliced (use mostly the white parts)
1 (4 oz) can fire-roasted green chiles
8 oz Colby Jack cheese, freshly grated (or more, to taste)
Corn tortillas
Peanut oil (for frying and tortillas)
Sour cream (for crema)
Juice of ½ lime
Essential Blend
Blackstone Hatch Chili & Cheddar seasoning
Salt & pepper (optional, to taste)
Preheat your Blackstone griddle to low–medium-low heat.
Add the diced bacon and cook until the fat is rendered and the bacon is crispy.
Move the bacon to a cooler zone, leaving the bacon fat on the hot side of the griddle.
Add the diced potatoes directly into the bacon fat and toss to coat.
Cover with a dome and add a small splash of water. Steam for 2–3 minutes, repeating as needed until the potatoes are tender.
Add the sliced green onions and continue cooking until the potatoes develop a golden crust.
Lightly mash the potatoes on the griddle, keeping the texture chunky.
Stir in the fire-roasted green chiles and cooked bacon.
Top with shredded Colby Jack cheese and allow it to melt.
Season with Hatch Chili & Cheddar seasoning, Essential Blend, and salt and pepper if desired.
In a small bowl, mix sour cream, lime juice, and a pinch of seasoning to make the crema.
Add a small amount of peanut oil to the griddle and warm the corn tortillas until pliable.
Add a generous scoop of the potato-bacon mixture to each tortilla and fold.
Cook on low heat until crispy, then flip and cook the other side until golden brown, adding more oil as needed.
Serve hot with crema drizzled over the top or on the side.
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