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Poblanos & Potatoes in the Skillet with Eggs

(AKA: LB's favorite breakfast)

Ingredients

  • 2 Poblano Peppers, seeded & chopped
  • 2-3 Potatoes, sliced thin and patted dry
  • 3 cloves Garlic, roughly chopped
  • Olive Oil, or a high heat oil like coconut
  • Salt & Pepper to taste
  • 4-6 Eggs, pan fried & served on top
  • Optional: Grated Cheese - I love a good sharp aged cheddar with this dish
  • Optional: Corn Kernels, cut from 1 ear

Instructions

  1. Chop your potatoes ahead of time to let them dry a bit. These are new digs potatoes, so they’ve still got a lot of water in them, and getting that water out is key to cooking your potatoes all the way through without burning them. Often times I’ll just chop my potatoes
    and then put them in between a cloth on cutting board and press the moisture out.

  2. Next chop poblanos and garlic.

  3. 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.

  4. Add in garlic and a bit more oil and continue to cook uncovered until vegetables are done, preferably with a bit of golden brown-black charring on the edges.

  5. Add in some fresh corn just before turning off the pan and toss around for a sweet crunch amidst the creamy, savory poblanos & eggs.

  6. Sprinkle with salt after done cooking. Serve with fried eggs on top, and cheese in between the two steamy layers if so desired.