Poblano Potatoes with Eggs

From LB’s Vegucation Station:


  • 2 Poblano Peppers, seeded and chopped into pieces
  • Potatoes, sliced thin or diced
  • 3-5 cloves Garlic, roughly minced
  • High Heat Oil (coconut, safflower, etc.)
  • Eggs, pan-fried
  • Optional: Cheese


  1. Chop your potatoes ahead of time to let them dry a bit (removing water helps them not to burn; you can pre-boil them first, or I’ll often just tamp them down with a cloth on the cutting board to soak up moisture after chopping) 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 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 desired.