I like to chop everything in this dish before I even turn on the pan, because the timing needs to be right so that the potatoes and peppers finish at the same time. I often have trouble burning potatoes when cooking them with other vegetables, but I’ve found a little trick that takes away most of that risk. After you chop your potatoes thinly, spread them out on the cutting board and place a cloth or paper towel over them. Press down on the potatoes to remove as much water from them as you can. It makes a big difference! (And it works perfectly for hash browns.)
Note that the poblano seeds are often very spicy, so you’ll want to wash your hands well after removing them.
Coat the bottom of the pan in olive oil and heat it up to medium high temperature; if a piece of onion sizzles in the oil it’s up to temp.
Add in the onions and let cook about 2 minutes.
Add in the poblanos next, as they will take longer to cook than the thinly sliced potatoes. Cover and let cook 7-10 minutes.
The peppers should be about halfway done at this point; add in the potatoes and the garlic and let cook with the lid on another 5 minutes.
Remove the lid and add in 3-4 pinches of salt; stir. Let cook another 2-5 minutes with the lid off until the veggies are done to your satisfaction. I usually take out a sample to taste before deciding when a dish is done.
I always make this dish for breakfast, and on top I always add cheese, fried eggs, and hot sauce to tie everything together, and I highly recommend it. I even freeze bags of raw poblano slices so that I can make this all winter long. You can throw frozen raw peppers straight into the frying pan in the morning and have a delicious warm, summery breakfast in the middle of winter.