Poblano Potato and Sausage Casserole

Poblano Potato and Sausage Casserole. A couple times a year my husband will bring home this 2 1/2-pound block of extra sharp cheese which happens to be made right here in New York. He forgets that there are only two of us and that he does not really like cheddar cheese, lol! It’s perfectly fine with me.

The cheese comes in handy when I am cooking for a large group or need a dish to pass. Once a week, I volunteer to prepare a meal for a group of generous people that give their time to the community. Since I cannot be there in person to volunteer, I do it from my kitchen. I know that the meals are appreciated and I really enjoy the challenge of coming up with a new recipe every week. I do not prepare many casseroles, but they are a tasty, easy and convenient way to share a meal.

Poblano Potato and Sausage Casserole

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Course: Breakfast

Cuisine: American

Ingredients

• 8 slices of sandwich bread, toasted 2 -day old bolillos work best
• 2 c spicy Italian sausage, I used turkey sub the Italian sausage with 2 cups of previously cooked Mexican chorizo
• Olive oil
• 3 c russet potato, diced
• 1 med onion, diced
• 12 large Poblano pepper, previously roasted, cleaned and sliced thin see notes
• 1 jalapeño, seeded and minced
• 2 1/2 c extra sharp cheddar cheese
• 5 large eggs
• 2 1/4 c milk
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp pepper

Instructions

• Preheat oven to 350 degrees F. Spread out sliced bread cubes onto baking sheet. Bake in preheated oven for 10 to 13 minutes or until crispy and dried out. Remove from oven and set aside.
• Add the sausage to a pan with 1/4 cup water. Cover and heat to medium/low. Once the water evaporates, ad 1 tablespoon of olive oil and continue cooking until browned and cooked through. Remove from heat to cool. Dice when cooled.
• In a large skillet, add 3 tablespoons of olive oil and heat to medium. Add the potatoes. Season lightly with salt and pepper. Cover and continue to cook, stirring often, until potatoes are brown on most sides. Drain onto a large plate lined with paper towels. To that same skillet, add 1 tablespoon of olive oil, the poblanos, onions and jalapeño. Cook for another 5 minutes. Remove from heat.
• Add the toasted bread to the bottom of baking pan in an even layer. Add the sausage, potato mixture and 1 1/2 cups of cheese. In a large bowl, whisk together the eggs milk, 1/2 tsp. of paprika, salt and pepper. Pour mixture into baking dish. Top with remaining cheese. Sprinkle with remaining paprika. Bake loosely covered with foil paper for 20 minutes. Uncover and bake for another 20 minutes. Remove from oven and let sit for 5 minutes before serving. Garnish with your favorite salsa. Yields 8 to 10 servings.

Notes

Lightly coat the washed poblanos with oil. Place them on a baking sheet 6 inches under the broiler set on high heat. Roast for 3-5 minutes per side. Transfer to a plastic bag or wrap in a clean kitchen towel for 10 minutes. Remove the blistered skins, seeds and stems before slicing.

Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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