Loaded Huevos Rancheros with Roasted Poblano Peppers

Name: Loaded Huevos Rancheros with Roasted Poblano Peppers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: North America, Mexican
Ingredients: 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

TEST KITCHEN APPROVED

11 Reviews

Total Time:Prep: 15 min. + standing Cook: 20 min.

By Taste Of Home Editorial Team

Recipe by Joan Hallford, North Richland Hills, Texas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 08, 2023

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

Test Kitchen Tips

Make it a full meal with a side of bacon and one of these breakfast bread recipes on the side.

There are even more ways to serve up brunch in a skillet! Check out our other favorite cast-iron skillet breakfasts.

Our Test Kitchen pros recommend making this recipe in our 12-inch cast-iron skillet.

Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Watch How to Make Loaded Huevos Rancheros with Roasted Poblano Peppers

TEST KITCHEN APPROVED

Loaded Huevos Rancheros with Roasted Poblano Peppers

11 Reviews Add your review

Yield:4 servings

Prep:15 min

Cook:20 min

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Ingredients

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

Text Ingredients

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Directions

1
Place poblano pepper on a foil-lined baking sheet. 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 stem and seeds. Finely chop pepper.
3
In 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, paprika, salt, garlic powder and pepper.
4
With back of a spoon, make 4 wells in potato mixture. Break an egg in each well. Cook, covered, over medium-low heat until egg whites are completely set and yolks begin to thicken but are not hard, 5-7 minutes. Serve with roasted pepper and, if desired, salsa, sour cream and cilantro.