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.

What is Roasted Poblano Skillet Potatoes?

Roasted Poblano Skillet Potatoes is a delightful breakfast dish that brings together the best of both worlds – crispy, golden-brown potatoes and the smoky, slightly spicy flavor of roasted poblano peppers.

The addition of a creamy garlic dressing and a perfectly fried egg on top makes this dish a true breakfast masterpiece.

Why You’ll Love this Recipe

This recipe is special to me because it combines simple ingredients to create a dish that’s bursting with flavor. The roasted poblanos add a unique smoky taste, while the creamy garlic dressing ties everything together beautifully.

Plus, it’s a versatile dish that can be enjoyed for breakfast, brunch, or even as a side dish for dinner.

Ingredients

• Red Potatoes: Diced into 1-inch cubes, these potatoes provide a hearty base with a fluffy interior and crispy exterior when cooked.
• Olive Oil: Used in two stages, it helps in roasting the poblanos and crisping up the potatoes, adding a subtle richness.
• Poblano Peppers: Roasted to bring out their smoky and slightly spicy flavor, these peppers add depth to the dish.
• Unsalted Butter: Adds a creamy richness and helps in achieving a golden-brown crust on the potatoes.
• Red Onion: Sliced and cooked until soft and translucent, it adds a sweet and savory note.
• Fresh Cilantro: Chopped and used as a garnish, it adds a fresh, herbaceous flavor.
• Green Onions: Sliced and folded into the dish, they add a mild onion flavor and a pop of color.
• Creamy Garlic Dressing: Adds a tangy and creamy element that ties all the flavors together.
• Large Eggs: Fried and placed on top of the dish, they add a rich and creamy yolk that enhances the overall flavor.

Substitutions & Additions

Potatoes: You can use Yukon Gold or Russet potatoes if you prefer. Each type of potato will bring a slightly different texture and flavor to the dish.

Poblano Peppers: If you can’t find poblanos, you can substitute with bell peppers for a milder flavor or jalapeños for more heat.

Creamy Garlic Dressing: Feel free to use your favorite dressing or even a simple aioli as a substitute.

How to Make this Recipe

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.

Cooking Tips & Tricks

• Perfect Potatoes: Make sure to par-cook the potatoes until they are just tender. This ensures they will cook evenly and become crispy in the skillet.
• Roasting Poblanos: Roasting the poblanos until they are blistered all over gives them a smoky flavor that enhances the dish. Be sure to remove the seeds and blackened skin for the best texture.
• Eggs: Cook the eggs to your preferred doneness. A runny yolk adds a delicious richness to the dish, but you can cook them longer if you prefer a firmer yolk.

Serving Suggestions

• Garnishes: Top with extra cilantro or a sprinkle of cheese for added flavor.
• Pairings: Serve with a side of fresh fruit or a simple green salad to balance the richness of the dish.

Storage Suggestions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through.

Recipe FAQ

Can I make this dish ahead of time? Yes, you can prepare the potatoes and poblanos ahead of time and store them in the refrigerator. When ready to serve, reheat in a skillet and cook the eggs fresh.

Can I use a different type of pepper? Absolutely! Bell peppers or jalapeños can be used as a substitute for poblanos.

What can I use instead of creamy garlic dressing? You can use your favorite dressing or a simple aioli as a substitute.

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.