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Potatoes with Poblano Chilies
Source: dLife

Chilie and potato hash great for breakfast, brunch, or anytime.

Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 136.4
Total Carbs 31.7 g
Dietary Fiber 6.7 g
Sugars 4.5 g
Total Fat 1.5 g
Saturated Fat 0.1 g
Unsaturated Fat 0.8 g
Potassium 457.4 mg
Protein 5.3 g
Sodium 35.0 mg
Dietary Exchanges
, 2 1/2 Vegetables , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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4 each  Chili Peppers, poblano, dried
1 each  cooking spray
1 each  medium onions
1 lb  potatoes, fresh, medium
1 pinch  salt
1 pinch  black pepper
  1. Slice chilies in half and take out stems, seeds, and veins. Lay chilies, flesh side down on a broiler pan and broil until skin in black.
  2. Put chilies in a plastic bag and let rest 5 minutes. Peel skin off of chilies and slice chilies into strips.
  3. Heat a cooking spray coated frying pan over medium heat. Cook onion 2 to 3 minutes.
  4. Mix in chilies and potatoes and cook over medium heat 5 to 8 minutes, until vegetables are soft. Sprinkle with salt and pepper.

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