Description
This is a unique but tasty version of huevos rancheros. It's similar to a cowboy hash, as the potatoes take the place of the corn tortillas.
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
- optional: salsa, sour cream and minced fresh cilantro
Directions
- Place poblano pepper on a foil-lined baking sheet. 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 stem and seeds. Finely chop pepper.
- In 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, paprika, salt, garlic powder and pepper.
- With back of a spoon, make 4 wells in potato mixture. Break an egg in each well. Cook, covered, over medium-low heat until egg whites are completely set and yolks begin to thicken but are not hard, 5-7 minutes. Serve with roasted pepper and, if desired, salsa, sour cream and cilantro.
