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Loaded Huevos Rancheros with Roasted Poblano Peppers

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. — Joan Hallford, North Richland Hills, Texas
  • Total Time
    Prep: 15 min. + standing Cook: 20 min.
  • Makes
    4 servings


  • 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
  • Salsa, sour cream and minced fresh cilantro


  • Place poblano pepper in a 12-in. cast-iron or other ovenproof skillet. Broil 4 in. from heat until skins blister, 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 stems and seeds. Finely chop pepper; set aside.
  • In the 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, smoked paprika, kosher salt, garlic powder and pepper.
  • With the back of a spoon, make 4 wells in potato mixture. Break an egg in each well. Cook, covered, on medium-low until egg whites are completely set and yolks begin to thicken but are not hard, 5-7 minutes. Serve with reserved roasted pepper, salsa, sour cream and cilantro.
Nutrition Facts
1 serving: 426 calories, 26g fat (10g saturated fat), 251mg cholesterol, 1114mg sodium, 20g carbohydrate (2g sugars, 3g fiber), 24g protein.

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