Ingredients
1 poblano pepper1/2 pound fresh chorizo or bulk spicy pork sausage4 cups frozen O’Brien potatoes, thawed1/2 cup shredded pepper jack cheese1 teaspoon smoked paprika1/2 teaspoon kosher salt1/2 teaspoon garlic powder1/2 teaspoon pepper4 large eggsOptional: Salsa, sour cream and minced fresh cilantro
Preparation
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.
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 roasted pepper and, if desired, salsa, sour cream and cilantro.
