Loaded Huevos Rancheros with Roasted Poblano Peppers

Total Time Prep: 15 min. + standing Cook: 20 min.
Yield 4 servings
Test Kitchen Approved
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

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

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.

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
Recipe Creator
Community Cook

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