Follow these steps for perfect results
poblano chiles
roasted, peeled, seeded, and thinly sliced
extra-virgin olive oil
red onion
thinly sliced
unsalted butter
sweet potatoes
peeled and cut into 1/4-inch dice
garlic cloves
thinly sliced
rosemary sprig
fresh lemon juice
kosher salt
freshly ground pepper
Roast the poblanos directly over a gas flame or under a preheated broiler, turning, until charred all over.
Transfer to a bowl, cover tightly with plastic wrap and let cool.
Peel, seed, and stem the poblanos, then thinly slice them.
In a large skillet, heat the olive oil.
Add the onion and cook, stirring, until golden, about 5 minutes.
Add the butter, sweet potatoes, garlic, and rosemary and cook over moderate heat, stirring occasionally, until the potatoes are tender and lightly browned, about 10 minutes.
Stir in the poblanos and lemon juice and season with salt and pepper.
Discard the rosemary sprig and serve.
Expert advice for the best results
For extra crispiness, press the hash browns down in the skillet while cooking.
Serve with a fried egg on top for a complete breakfast.
Everything you need to know before you start
5 minutes
The sweet potatoes and onions can be diced ahead of time.
Serve in a warm bowl, garnished with a sprig of fresh rosemary or a sprinkle of paprika.
Serve as a side dish to breakfast or brunch.
Serve with eggs, bacon, or sausage.
The spice complements the smoky flavor.
Discover the story behind this recipe
Sweet potatoes are a staple in Southwestern cuisine.
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