![\"corn](\"https:\/\/dailywaffle.com\/stage1\/wp-content\/uploads\/2011\/08\/bills-corn-fritters-kicked-up-with-hatch-chile.jpg\")
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Yesterday, while doing early morning yardwork, Wolf and I were talking about breakfast.<\/p>\n
“You want me to go get doughnuts?” (An offer that’s hard to refuse.)<\/p>\n
“Mmm, doughnuts. I’m surprised you want doughnuts.”<\/p>\n
“I thought you<\/em> might want doughnuts.”<\/p>\n After this many years of marriage, yep, we still have these conversations. I’m not usually one to be lukewarm on doughnuts, especially Top Pot<\/a>, but after a relatively light dinner last night, I thought, we need some real breakfast. About 30 minutes later, after wrestling a too big rosemary plant (that I bought over a month ago), into a new pot, I went into the house, showered up, and surveyed the fridge.<\/p>\n In any home cook’s repertoire, there are regulars, repeats, go-to’s. You might call them “classics.” For breakfast, I went to that go-to list and made only our second batch this summer (a crime!) of bill’s corn fritters — this time with Hatch chiles.<\/p>\n The ingredients are perfect — corn, red bell pepper, green onion, cilantro, parsley — and two or three roasted Hatch chiles. Once you have 25 lbs. of chiles in the house, you start looking for options. I did put away 10 or 12 bags in the freezer Saturday, but they’re definitely on the menu this week. And while I thought about doing a hash w\/ some green chiles in the mix (potatoes were going to take too long!), I went w\/ the corn fritters. I’m finding more and more that Hatch chiles added to almost anything make it tastier.<\/p>\n\t\r\n\t
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