This Vegetable Breakfast Skillet combines tender, diced potatoes, peppers, and sweet onions with a homemade cream sauce made with fire-roasted poblano peppers. It’s a fairly simple breakfast to pull together and it’s gluten-free too!
Breakfast time is the best time because I think it really does set the tone for the remainder of the day. You can monitor your intake for the day if you start off on the right foot and this breakfast recipe will do the job. It’s filling, satisfying, and it even comes with a little kick!
This Vegetable Breakfast Skillet with Fire-Roasted Poblano Cream Sauce is fairly simple to pull together and it’s gluten-free too! Each skillet can be catered to your family’s individual taste incorporating some of their favorite veggies or other ingredients and swapping out a fried egg for a couple of scrambled ones.
What is a poblano pepper?
The poblano pepper is a mild chili pepper originating from Mexico (the state of Puebla to be exact). When the pepper is ripe and dried, it is called ancho chile pepper. They have a smoky flavor that is common in Mexican and Southwestern cooking. If you’ve visited a Mexican restaurant and ordered Chiles Rellenos then you were eating poblano peppers. This pepper is more about flavor and less about the heat.
Ingredients you’ll need for this recipe:
I use frozen diced hash brown potatoes to make this a quick and easy breakfast. Feel free to dice your own if that’s the way you roll.
Organic eggs to place on top of the breakfast skillet right before I add that tasty sauce. Cook them the way you prefer — sunny side up (that’s me), over easy, medium, fried hard, or scrambled.
You’ll use the poblano pepper in both the vegetable skillet with the other peppers and the cream sauce. The pepper will be roasted over an open flame.
Along with the poblano pepper, you also need butter, red bell pepper, green bell pepper,yellow onion, minced garlic, and Goya Adobo All-Purpose seasoning for your skillet.
For the sauce, you’ll need the other half of that poblano pepper, sour cream, creme fraîche, Sriracha sauce (this is optional if you don’t like the heat), dijon mustard, chili powder, Goya Adobo All-Purpose seasoning, parsley flakes, and black pepper.
How to make the Breakfast Skillet:
My secret “ingredient” has to be the poblano pepper sauce. A vegetable skillet is nothing “new”, but this sauce makes this recipe extra special. The flavor you get from fire-roasting the Poblano pepper takes this dish to the next level.
You’ll roast the poblano pepper over an open flame for 2 minutes each side then cut the poblano pepper into small pieces. You’ll use half of the pepper for the sauce and the other half for your veggie breakfast skillet. Make sure to remove the top, stem, and seeds.
In a small bowl, add 1/2 of your roasted poblano pepper and all sauce ingredients. Mix well and place it to the side to be used as a topping or dipping sauce for your breakfast skillet.
Chop and then saute your fresh vegetables for 5 minutes. I kept it simple with this recipe with poblano, green and red peppers mixed with sweet yellow onions. But feel free to add whatever you like. Mushrooms, chicken or turkey sausage, and tomatoes are all great options to add if you want to go heavier on the ingredients.
For the potatoes, I use Ora-Ida Frozen Diced Hash Browns. You could certainly dice your own Yukon or red potatoes (if you enjoy them more firm), but this is supposed to be an easy breakfast. Which means we want to cut down any extra cooking time. Hint, hint.
Add butter, diced potatoes, and seasonings to skillet with vegetables. Cook for 12 to 14 minutes. You’re looking for a light golden brown color for your potatoes.
Add one or more eggs depending on your preference. For sunny side up eggs, make sure you don’t overcook the yoke if you enjoy your egg a little runny. Again, anything works here — over easy, fried hard, scrambled, etc.
I’ve served my vegetable skillets in individual cast iron skillets or in a large one, adding the eggs to the top and placing a large dollop of poblano cream sauce smack dab in the middle. Or, you can serve the egg and potatoes on separate plates with a side of sauce.
This is a great option for those looking to enjoy a meatless or veggie-only breakfast option. When it’s time to rise and shine and you want to make a great impression on your family, give this Vegetable Breakfast Skillet with Poblano Cream Sauce a spot on the table.
The Vegetable Breakfast Skillet combines tender, diced potatoes, peppers, and onions with a homemade cream sauce made with fire-roasted poblano pepper. It’s a fairly simple breakfast to pull together and it’s gluten-free too!
For the vegetable breakfast skillet:
3 cup Diced Hash Brown Potatoes
2 Large Organic Eggs
1/2 Poblano pepper
1/2 Red Bell Pepper
1/2 Green Bell Pepper
1/2 Small Yellow Onion
1 tbsp Minced Garlic
1/2 tsp Goya Adobo All-Purpose Seasoning
1 tbsp Butter
For the fire-roasted poblano Cream Sauce:
1/2 Poblano Pepper
1/2 cup Sour Cream
1/4 cup Creme Fraîche
1 tbsp Sriracha Sauce, optional
1/2 tsp Dijon Mustard
1/2 tsp Chili Powder
1/4 tsp Goya Adobo All-Purpose Seasoning
2 tsp Parsley Flakes
1/2 tsp Black Pepper
Roast the poblano pepper over an open fire for 2 minutes on each side. Cut the Poblano pepper into small pieces (you will use half for this step) along with your onion, red pepper, and green pepper. Make sure to remove the top, stem, and seeds.
In a small bowl, add 1/2 of your chopped poblano pepper and all other sauce ingredients. Mix well and set to the side.
Heat cooking pan to medium heat. Add cooking oil then add chopped vegetables. Cook for 5 minutes.
Add butter, diced potatoes, and Goya Adobo All-Purpose Seasoning to the skillet with vegetables. Cook for 12 to 14 minutes. Diced hash browns should be golden brown.
Heat a separate cooking pan to medium heat. Add eggs to pan cooking them sunny side up. Cover eggs until the egg white forms to desired consistency. Place egg on top of potatoes.
Top off with the desired amount of the poblano cream sauce.