Anaheim / Poblano Potato Breakfast Hash
Nothing more simple than potatoes and eggs done right, and nobody better than peppers to spice up the party. The fats from the egg yolk and the oils in the pan calm the heat down and round out the full flavor of the peppers.
Adapted from this recipe from The Lemon Bowl (image source) for the Week 7 CSA box with Gathering Together Farm’s 2020 Summer Season CSA.
Ingredients
About 1-pound potatoes, cut into small chunks
½ Willamette Sweet Onion, diced
2-3 Anaheim and or Poblano peppers, cored & diced
3-5 cloves garlic, minced
Oil for cooking
Salt & pepper to taste
4 eggs, fried over easy
Directions
Place cut potatoes in a deeper skillet and cover with water. Heat pot over high heat and bring water to a boil. Reduce to low and simmer until potatoes are par-cooked, about 3 minutes; strain and set aside.
Heat a large, deep skillet over medium high heat and drizzle with olive oil. Add onions to the pan and sauté until translucent, about 5-6 minutes. Sprinkle with salt and pepper to taste.
Add diced peppers to the pan and continue sautéing until tender, about 4-5 minutes. Add in minced garlic & let cook another minute or two. Pour in par-boiled potatoes that have been drained and patted dry. Sprinkle with salt and pepper to taste again. Continue sautéing until onions are almost caramelized, peppers are tender and potatoes are browned.
While the veggies are cooking, cook four eggs to order. To serve, place the eggs on top of the veggie skillet and serve family style.
