Fluffy par-boiled potatoes are cooked until golden brown, tossed with roasted green poblano peppers, then topped with a creamy garlic dressing and fried eggs.
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.