Loaded Huevos Rancheros with Roasted Poblano Peppers
This is a unique but tasty version of huevos rancheros. It's similar to a cowboy hash, as the potatoes take the place of the corn tortillas. — Joan Hallford, North Richland Hills, Texas
Total TimePrep: 15 min. + standing Cook: 20 min.
- 1 poblano pepper
- 1/2 pound fresh chorizo or bulk spicy pork sausage
- 4 cups frozen O'Brien potatoes, thawed
- 1/2 cup shredded pepper jack cheese
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 4 large eggs
- Salsa, sour cream and minced fresh cilantro
- Place poblano pepper in a 12-in. cast-iron or other ovenproof skillet. Broil 4 in. from heat until skins blister, rotating with tongs until all sides are blistered and blackened, about 5 minutes. Immediately place pepper in a small bowl; let stand, covered, 20 minutes.
- Peel off and discard charred skin. Remove stems and seeds. Finely chop pepper; set aside.
- In the same skillet, cook chorizo over medium heat until cooked through, 6-8 minutes, breaking into crumbles; drain. Add potatoes; cook and stir until potatoes are tender, 8-10 minutes. Stir in cheese, smoked paprika, kosher salt, garlic powder and pepper.
- With the back of a spoon, make 4 wells in potato mixture. Break an egg in each well. Cook, covered, on medium-low until egg whites are completely set and yolks begin to thicken but are not hard, 5-7 minutes. Serve with reserved roasted pepper, salsa, sour cream and cilantro.