From mexicanplease.com

Poblano Breakfast Potatoes

6 servings · 10 min prep · 40 min cook

Ingredients

Ingredients

• 2 potatoes
• 1 poblano pepper
• 1/2 onion
• 4 garlic cloves
• 2 tablespoons olive oil
• 1 teaspoon salt
• freshly cracked black pepper
• 1/2 teaspoon hot chili powder

Steps

1. Preheat the oven to 425F. Give the 2 potatoes and 1 poblano a good rinse.
2. Dice up the 2 potatoes into bite sized chunks, somewhere between 1/4" and 1/2" wide. Dice up the 1 poblano and ½ onion into slightly smaller sized chunks (be sure to discard the poblano seeds).
3. In a mixing bowl combine the 2 potatoes, 1 poblano, ½ onion, 4 whole peeled garlic cloves, 2 tablespoons olive oil, 1 teaspoon salt, and freshly cracked black pepper. You can optionally add ½ teaspoon of hot chili powder.
4. Spread the mixture into an even layer on a baking sheet. (I line the baking sheet with parchment paper for easier cleanup but cooking them directly on the pan will crisp them up more.)
5. Bake at 425F for 30-40 minutes, stirring them at least once while they are baking.

   30-40 min

6. Take a final taste for seasoning. I added another generous pinch of 1 teaspoon salt to this batch. Serve immediately.

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