The challenge: Come up with a pork-based recipe-in one hour, max. This one comes from Allrecipes Allstars Carrie Caldwell, Janet Henderson, and Stella Torino.

Allrecipes Allstars
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.

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  • Halve poblano lengthwise; remove seeds and membranes. Put cut sides down on the prepared baking sheet; roast until skins are charred, about 20 minutes. Wrap foil around pepper halves and let stand until cool enough to handle, 20 to 30 minutes.

  • Meanwhile, brown sausage in a large skillet over medium heat, stirring to break up lumps, about 5 minutes. Transfer to a plate; drain grease.

  • Return the skillet to medium heat; melt 1 tablespoon butter with the oil. Stir in bell peppers, sweet potato, onion, chili powder, cumin, red pepper flakes, and garlic. Cook, stirring occasionally, until vegetables are tender and starting to brown, 20 to 25 minutes.

  • Peel and chop the poblano; add to the skillet, along with sausage, and 1/4 teaspoon each salt and black pepper. Cook until heated through, 1 to 2 minutes. Transfer to a serving platter and keep warm.

  • Rinse the skillet, return to heat, and melt remaining 1 tablespoon butter. Crack eggs into the skillet; sprinkle with remaining 1/4 teaspoon each salt and black pepper. Reduce heat to low and cook until whites are completely set and yolks begin to thicken, 3 to 4 minutes.

  • Top hash with eggs and serve with salsa, cheese, and cilantro.

Nutrition Facts

608 calories; 40.7 g total fat; 250 mg cholesterol; 1618 mg sodium. 35.5 g carbohydrates; 26.7 g protein; Full Nutrition

Reviews (3)

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Most helpful positive review

Rating: 5 stars
07/10/2018
Great and easy way to use up veggies and tastes great for breakfast or dinner. I've even added leftover grilled corn. I prefer to roast poblanos on the grill or a gas burner than place in a non reactive bowl and cover with plastic wrap. Once cooled enough to touch peel charred skin off. Cut open and remove seeds. Read More
(1)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/10/2018
Great and easy way to use up veggies and tastes great for breakfast or dinner. I've even added leftover grilled corn. I prefer to roast poblanos on the grill or a gas burner than place in a non reactive bowl and cover with plastic wrap. Once cooled enough to touch peel charred skin off. Cut open and remove seeds. Read More
(1)
Rating: 5 stars
07/10/2018
Great and easy way to use up veggies and tastes great for breakfast or dinner. I've even added leftover grilled corn. I prefer to roast poblanos on the grill or a gas burner than place in a non reactive bowl and cover with plastic wrap. Once cooled enough to touch peel charred skin off. Cut open and remove seeds. Read More
(1)
Rating: 5 stars
12/02/2019
This was excellent! I also added some frozen corn I had. Didn t have poblano but turned out great anyway! Read More
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Rating: 4 stars
08/28/2018
Couldn't find poblano peppers at my local grocer so omitted that ingredient. Otherwise followed recipe; husband liked it went back for seconds - always a positive sign. Read More