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

TOTAL TIME: Prep: 15 min. + standing Cook: 20 min. YIELD: 4 servings.

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

• Salsa, sour cream and minced fresh cilantro

Directions

• 1. 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.

• 2. Peel off and discard charred skin. Remove stems and seeds. Finely chop pepper; set aside.

• 3. 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.

• 4. 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 reserved roasted pepper, salsa, sour cream and cilantro.

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