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
1. Place poblano pepper in a 12-in. cast-iron or other ovenproof skillet. 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.
2. Peel off and discard charred skin. Remove stems and seeds. Finely chop pepper; set aside.
3. 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 to 10 minutes. Stir in cheese, smoked paprika, kosher salt, garlic powder and pepper.
4. 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 to 7 minutes. Serve with roasted pepper and, if desired, salsa, sour cream and cilantro.
Five Star Recipe
TOTAL TIME: Prep: 15 min. + standing Cook: 20 min.
YIELD: 4 servings.
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.
1 serving: 426 calories, 26g fat (10g saturated fat), 251mg cholesterol, 1114mg sodium, 20g carbohydrate (2g sugars, 3g fiber), 24g protein.