Loaded Huevos Rancheros with Roasted Poblano Peppers: Difference between revisions
From McGough's Recipes
(Created page with "800px|frameless|center === '''Ingredients''' === *1 poblano pepper *1/2 pound fresh chorizo or bulk spicy po...") |
mNo edit summary |
||
Line 1: | Line 1: | ||
[[File:Loaded Huevos Rancheros with Roasted Poblano Peppers.mp4|800px|frameless|center]] | [[File:Loaded Huevos Rancheros with Roasted Poblano Peppers.mp4|800px|frameless|center]] | ||
[[File:Q6021sdb-720.jpg|330px|frameless|right]] | |||
=== '''Ingredients''' === | === '''Ingredients''' === | ||
*1 poblano pepper | *1 poblano pepper |
Revision as of 23:31, 22 September 2021
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
- Salsa, sour cream and minced fresh cilantro
Directions
- Place poblano pepper in a 12-in. cast-iron or other ovenproof skillet. 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.
- 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 roasted pepper, salsa, sour cream and cilantro.
Notes
- 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.