Sweet Potato Hash & Egg Stuffed Poblano Peppers

This is a fun twist on breakfast food, we made this on a week night as a breakfast-for-dinner meal. You could easily prepare this on a weekend morning though, if you wanted to have something with a little more substance for breakfast.

Adapted from No Spoon Necessary

-2 large sweet potatoes, diced
-Olive oil
-1/2 teaspoon salt
-1/4 teaspoon pepper
-1/2 teaspoon cumin
-1/4 teaspoon paprika
-1/4 teaspoon onion powder
-1/4 teaspoon garlic powder
-4 scallions – white and green parts, roughly chopped
-1 small shallot – small dice
-4 poblano peppers
-4 eggs
-Cheddar cheese
-Salsa, optional

Preheat oven to 450 degrees. Line a baking sheet with aluminum foil. Coat the poblanos in oil and place on baking sheet. Roast until skin is blistered all over, about 20 minutes, turning poblanos over half way through cooking time.

Once the skin of the poblanos is charred, transfer them to a brown paper bag and allow them to steam for 10 minutes.

Peel and remove charred skin from poblano peppers. Use a paring knife to make a slit down the center, lengthwise, and remove all seeds from the poblanos. Transfer poblanos, slit side up, back to aluminum lined baking sheet and set aside.

While the poblanos are roasting, heat oil in a large skillet. Add the shallot and sweet potatoes. Cooking until the sweet potatoes are crispy and browned on all sides.Season
Heat a small amount of olive oil in a skillet. Then crack the four eggs into a large bowl, season with salt and pepper. Whisk, until eggs are light and frothy. Lower heat under skillet to medium. Pour the egg mixture into the skillet and prepare scrambled eggs.

Spoon the potato mixture into each poblano (you will probably have extra potatoes). Fill each with scrambled eggs and top with a small amount of cheddar cheese. Put back into the oven on broil for one to two minutes or until cheese is melted.

Top with salsa and sour cream to serve.

Dave and I were really happy with how this turned out. The roasted poblanos added a nice amount of heat to the dish, the sweet potato hash was well seasoned and including everything inside the pepper made for a nice presentation. I added salsa to the top of mine for additional color and flavor. 


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