• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 4
    OK

    Roasted Poblano and Potato Hash Omelette

    Roasted poblanos, smoked chorizo, caramelized onions, hash browns, and fresh pico de gallo comes together in this flavorful and filling Roasted Poblano and Potato Hash Omelette. It's a great way to feed a crowd on a budget! 


    Ingredients
    For the Hash Browns
    1
    tablespoon
    butter
    1
    large yellow potato, shredded
    *
    Salt and pepper, to taste
    For the Omelette
    1
    tablespoon
    butter
    6
    eggs, whisked
    *
    Salt and pepper, to taste
    2
    slices
    jalapeno pepper jack cheese
    4
    ounces
    chorizo, diced
    1/2
    cup
    caramelized onion
    1
    bottle
    large poblano pepper, roasted, seeded, and diced
    1
    cup
    fresh pico de gallo
    Directions
    Make the hash browns: In a large skillet on medium heat melt butter. Meanwhile, place shredded potato in a towel and ring out excess moisture. Add potatoes to skillet, spreading out evenly. Once crisp on bottom, about 8 minutes, flip and crisp up other side. Season with salt and pepper. Remove from pan and set aside.
    Make omelette: Add butter to pan and spread to coat bottom. Pour in eggs and sprinkle with salt and pepper. Cover and allow to cook and set.
    Once set, layer one side with cheese, hash brown, chorizo, caramelized onion and poblano. Carefully fold other side over filling. Cover and cook an additional 2 minutes.
    Slide or invert omelette onto a plate and slice. Top with fresh pico de gallo and serve.

    The base number of servings for this recipe is 4
    OK

    Categories 

    BreakfastBrunch

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