Poblano Pepper and Potato Breakfast

Author Becky's Mindful Kitchen


  • 2-3 poblano peppers, seeded and diced
  • 3-4 small-medium potatoes, diced
  • 1 onion, finely diced
  • 1 bunch kale, finely diced
  • 1/2-1 c shredded cheese of choice
  • 1 avocado, diced
  • fried eggs, I do 2/person
  • salt to taste
  • Harvest baklouti green chili olive oil
  • Harvest unflavored olive oil


  • In a large cast iron pan, heat some olive oil and saut√© the onions and potatoes for a few minutes, add in peppers, then kale and continue to cook until all ingredients are tender or have cooked down.  Salt to taste and remove from the pan.  Heat some baklouti olive oil and fry eggs.  Dish veggies onto individual plates and place the egg/s on top of the veggies, sprinkle with cheese and top with avocado.  Serve with toast or alone for a farm fresh breakfast! 
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