Cheesy Fried Eggs over Nacho Potato Hash
with Pico de Gallo & Smoky Red Pepper Crema
If you’re like us, three little words have the power to transform any ordinary day into an extraordinary day: Breakfast. For. Dinner. This week, we’re serving up one of our brinner favorites: a fully-loaded potato hash. Chunks of Yukon Gold potato, bell pepper, and onion are roasted until tender and lightly charred, then tossed with lime juice and topped with cheesy fried eggs, pico de gallo, and smoky red pepper crema. Load up a little bit of everything on your fork to create that coveted perfect bite, then dig on in!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Yukon Gold Potatoes
1 unit
Bell Pepper
1 unit
Red Onion
1 tablespoon
Southwest Spice Blend
2 tablespoon
Smoky Red Pepper Crema
(Contains Milk, Soy)
2 unit
Eggs
(Contains Eggs)
½ cup
Mexican Cheese Blend
(Contains Milk)
1 unit
Roma Tomato
¼ ounce
Cilantro
1 unit
Jalapeño
1 unit
Lime
Not included in your delivery
4 teaspoon
Olive Oil
¼ teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. • Dice potatoes into ½-inch pieces. Core, deseed, and dice bell pepper into ½-inch pieces. Halve, peel, and cut onion into ½-inch-thick wedges. Mince a wedge or two until you have 1 TBSP (2 TBSP for 4); place in a medium bowl and set aside.
• Toss potatoes, bell pepper, and onion wedges on a baking sheet with a large drizzle of olive oil. (For 4 servings, divide between 2 sheets.) Season with Southwest Spice, salt, and pepper. • Roast on top rack (top and middle racks for 4) until potatoes are golden brown and softened and bell pepper and onion are lightly charred at the edges, 25-30 minutes.
• Meanwhile, finely dice tomato. Roughly chop cilantro. Mince jalapeño, removing ribs and seeds for less heat. Halve lime. • To bowl with minced onion, add tomato, half the cilantro, and jalapeño to taste. Add juice from half the lime, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt and pepper; stir to combine.
• When veggies have about 5 minutes left, heat a drizzle of oil in a large pan over medium-high heat. Crack eggs* into pan and season with salt and pepper. Fry eggs to preference. • When eggs have about 1 minute left, sprinkle each with Mexican cheese; cover pan to melt cheese. Remove pan from heat.
• Once veggies are done, top with juice from remaining lime to taste. Carefully toss to combine. Season with salt and pepper.
• Divide potato hash between plates; top with fried eggs, pico de gallo, and smoky red pepper crema. Sprinkle with remaining cilantro if desired and serve.