Good morning and happy weekend! It’s been some time since I’ve posted a breakfast-type recipe. Which makes me kind of disappointed in myself because I used to make pancakes and waffles all the time.
Roasted potatoes are one of my favorite things. I’ve been making them with scrambled eggs, cheese, and a little Cholula for years now.
Honestly, it’s one of the best hangover foods. Ha!
But I thought I would take it a little further and roast some poblanos to go with it, add a few accompaniments, and cover it in a creamy sauce. This dish was amazing and something that I’ll make more of as a replacement for my regular hangover breakfast.
These roasted poblano skillet potatoes start by adding your diced tomatoes to a medium saucepan and filling with water just to cover the potatoes. Place on the stovetop over high heat and bring to boil.
Let them simmer for about 15-20 minutes until the potatoes are just about fork tender. You want to make sure that you don’t overcook them of they’ll fall apart when you add them to the skillet with the rest of the ingredients.
Drain the potatoes and let cool for a few minutes.
While the potatoes are cooking, heat the oven to 400° F and line a baking sheet with foil. Rub the poblanos all over with olive oil and place on the baking sheet and in the oven.
Let them cook until starting to blacken and blister all over. This takes about 20 minutes, the same amount of time for the potatoes.
Remove from the oven and let cool enough so you can handle them. Then remove the skin, seed, and thinly slice the peppers and set aside.
You can also cook the peppers and potatoes the night before and just put them in the fridge overnight so it doesn’t take you as long on the morning.
Once the potatoes and peppers are done, heat a large cast-iron skillet over medium-high heat and drizzle olive oil to coat the bottom of the pan.
Add the par-boiled potatoes in as single of a layer as possible and let cook for a few minutes to form a crisp crust. Don’t touch or move them around for about 5 minutes during this. Season generously with salt and pepper as well.
Add a couple tablespoons butter, because butter makes everything better, and gently toss the potatoes. Add the red onions and let the potatoes and onions cook, without touching much, until the onions are softened.
Add the poblano peppers, season again with more salt and pepper, and about half of the creamy dressing and toss to coat everything.
Remove from heat and gently fold in the fresh cilantro and green onions. Scoop everything out into a large serving bowl and gently wipe out the skillet.
Return the skillet to the heat and crack a couple eggs into the pan. Cook to your desired doneness – normally I like my eggs scrambled with skillet dishes like this but the hubby wanted sunny-side-up so that’s what we did.
Divide the potatoes between bowls and top with eggs. Drizzle more dressing over top and serve immediately.
This breakfast dish was the hubby’s favorite I’ve made so far and that says a lot because he doesn’t eat breakfast normally and when he does it’s a benedict of some kind.
Like I said, this is a very close second for best hangover dish the next day.
Roasted Poblano Skillet Potatoes
Ingredients
- 2 lbs red potatoes diced into 1 inch cubes
- 3 Tbsp olive oil divided
- 2 large poblano peppers
- 2 Tbsp unsalted butter
- 1 small red onion sliced
- 1/4 cup fresh cilantro
- 4 green onions sliced
- creamy garlic dressing
- 4 large eggs
Instructions
- Add the diced potatoes into a large saucepan and fill with water just to cover the potatoes. Place on the stove, over high heat and cook until skewer inserted in center of potato meets no resistance; about 20-25 minutes. Drain and let cool for 5 minutes.
- While the potatoes are cooking, heat the over to 400° F and line a baking sheet with foil.
- Rub the poblano peppers with 1 Tbsp of the olive oil and place on the baking sheet. Roast at 400° until blistered all over, about 20 minutes.
- Remove from oven and let cool to touch. Cut the tops off the peppers, then carefully remove the seeds and blackened skin. Slice thinly and set aside.
- Heat the rest of the olive oil in a cast-iron skillet over medium-high heat. Add the par-cooked potatoes and let cook until a little crust has formed on the bottom; about 5 minutes. Season generously with salt and pepper, to taste.
- Add 2 Tbsp butter to the pan and gently toss the potatoes. Add the sliced red onions, and let cook until all sides are golden brown and the onions are soft and translucent.
- Add the roasted poblano peppers, 1/2 of the creamy garlic dressing and toss to combine. Gently fold in the green onions and top with chopped cilantro.
- Remove from heat to a clean plate and wipe your cast iron skillet with a paper towel. Crack your eggs into the pan and cook, over medium-high heat, for 3-4 minutes or until desired doneness is reached.
- Divide the potato mixture evenly between 4 plates and top each with a fried egg. Drizzle with extra garlic dressing and serve immediately.
