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The poblano pepper is a relatively large, mild variety of chile popular in Mexican cuisine. Combining complex sweetness and subtle heat, the poblano is amazingly versatile. When roasted, its skin softens, blistering and taking on notes of smokiness. But the pepper also retains its shape, making it a wonderful choice for stuffing and finishing in the oven.
What You’ll Need
- 2 medium baking potatoes, peeled and shredded
- 1/2 medium onion, diced
- 1 poblano pepper, diced
- 2 Tbsp. oil
- 1 Tbsp. chili powder, or to taste
- Salt and pepper, to taste
Preparation and Cooking
- Soak the shredded potatoes in cold water for about 30 minutes. Drain and pat dry with paper towels, removing as much moisture as possible.
- In a large bowl, combine the shredded potatoes, onion, and poblano pepper and stir.
- Place a large, heavy skillet over medium-high heat and add the oil. Once hot, add the potato mixture, sprinkle with half the chili powder and cook until the bottom begins to brown (about 5 to 7 minutes).
- Flip over, or stir, the hash browns. Add the remaining chili powder and cook for an additional 5 to 7 minutes. Once desired crispiness is achieved, season with salt and pepper, if desired, and serve.
