Poblanos & Potatoes with Eggs

Adapted from Laura Bennett's Vegucation Station at the farmers’ market,


  • Poblano Pepper(s), seeded and chopped
  • Green Bell Pepper, seeded and chopped
  • Potatoes, sliced thin
  • Garlic
  • Oil & Salt
  • Eggs, pan-fried
  • Optional: Cheese


  1. Chop your potatoes ahead of time to let them dry a bit, then chop poblanos and garlic.

  2. Heat up oil in pan to medium-high and put potatoes in, stir around and let cook a few minutes. Add in poblanos and stir and cook for a few more minutes.

  3. Add in garlic and a bit more oil and continue to cook uncovered until vegetables are done, preferably with some a bit of golden brown-black charring on edges. Sprinkle with salt after done cooking. Serve with fried eggs on top, and cheese on top of that if so desired.