Sunday Morning Homefries with Poblanos and Bacon
Author: Kasha
  • 2-3 slices bacon diced
  • 8 oz waxy potatoes such as Carola or Red or Austrian Crescent fingerling, cubed no larger than 1/2"
  • 2 poblano chiles roasted, seeded and diced
  • Eggs as many as you need plus oil or butter to fry them in
  • Salt Pepper, Crema (optional) as desired
  1. Heat a medium saute pan over medium heat for a few minutes then add bacon. Stir bacon occasionally until it releases some of its grease and the white becomes translucent.  

  2. Add the potato cubes, stir, season with salt, and allow to cook for around 15-20 minutes or until beautifully golden and crispy. Yes, it takes a while when you are starting with raw potatoes, but I have issues with leftover refrigerated potatoes.

  3. Stir in the diced poblanos and heat through, then serve alongside fried, poached or scrambled eggs.

  4. Drizzle some crema over everything if you're feeling ridiculously decadent and warm up some corn tortillas to sop up all that runny yolk.