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Loaded Huevos Rancheros with Roasted Poblano Peppers

11 reviews
Total Time
Prep: 15 min. + standing Cook: 20 min.

By Taste Of Home Editorial Team

Recipe by Joan Hallford, North Richland Hills, Texas

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Dec. 08, 2023

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

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Test Kitchen Tips
  • Make it a full meal with a side of bacon and one of these breakfast bread recipes on the side.
  • There are even more ways to serve up brunch in a skillet! Check out our other favorite cast-iron skillet breakfasts.
  • Our Test Kitchen pros recommend making this recipe in our 12-inch cast-iron skillet.
    • Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

    Peppers (Hot)

    Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

    Watch How to Make Loaded Huevos Rancheros with Roasted Poblano Peppers

    Test Kitchen Approved

    Loaded Huevos Rancheros with Roasted Poblano Peppers

    11 reviews
    Prep Time 15 min
    Cook Time 20 min
    Yield 4 servings

    Ingredients

    • 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
    • Optional: Salsa, sour cream and minced fresh cilantro
    Text Ingredients

    Directions

    1. Place poblano pepper on a foil-lined baking sheet. Broil 4 in. from heat until skin blisters, 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.
    2. Peel off and discard charred skin. Remove stem and seeds. Finely chop pepper.
    3. In 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, paprika, salt, garlic powder and pepper.
    4. With back of a spoon, make 4 wells in potato mixture. Break an egg in each well. Cook, covered, over medium-low heat until egg whites are completely set and yolks begin to thicken but are not hard, 5-7 minutes. Serve with roasted pepper and, if desired, salsa, sour cream and cilantro.

    Nutrition Facts

    1 serving: 426 calories, 26g fat (10g saturated fat), 251mg cholesterol, 1114mg sodium, 20g carbohydrate (2g sugars, 3g fiber), 24g protein.

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