Ground Beef Patti with Tomato Gravy

8 red potatoes, cut into 4 wedges each                   2 tablespoons olive oil
1 1/2 teaspoons kosher salt, divided                       1 1/2 pounds ground sirloin
1 large egg, lightly beaten                                          1/2 teaspoon black pepper
1/2 CUP white onion, sliced                                        1 (4oz Can) Hatch Chopped Green Chile’s
2 (15-oz.) cans fire-roasted diced tomatoes           2 Scoops Simple Salsa (HATCH) divided
1 1/2 cups chicken broth                                             6 (1-oz.) Swiss cheese slices

How to Make It

Step 1
Preheat oven to 425°. Toss together potatoes, oil, and 1/2 tsp. salt in a bowl. Spread potatoes in a single layer in a jelly-roll pan, and bake 35 to 40 minutes or until golden and tender.  For better result use our GARLIC & HERB

Step 2
Meanwhile, stir together sirloin, egg, pepper, and 1 Scoop Hatch Salsa Seasoning and 1/2 can Chopped Hatch Chili’s in a large bowl. Shape into 6 (3 1/2-inch) patties.

Step 3
Cook patties in a large skillet over medium-high heat 4 to 5 minutes on each side or until browned. Remove patties, reserving drippings. Sauté onion in hot drippings 2 minutes. Add tomatoes, chicken broth,  Cook, stirring occasionally, 3 to 4 minutes or until bubbly.

Step 4
Return patties to skillet; spoon tomato mixture over patties. Cover and cook 15 minutes; uncover and cook 5 minutes. Place 1 cheese slice on each patty. Cover and cook 3 minutes. Sprinkle with basil, if desired. Serve with potatoes.