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 an 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 Golds, bell pepper, and onion are roasted until tender and lightly charred, then topped with cheesy fried eggs, pico de gallo, and smoky red pepper crema. Load up a little bit of everything on your fork, then dig right in!
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
5 teaspoon
White Wine Vinegar
Not included in your delivery
½ teaspoon
Sugar
Salt
Pepper
1 tablespoon
Cooking Oil
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 produce. • Dice potatoes into ½-inch pieces. Core, deseed, and dice bell pepper into ½-inch pieces. Halve, peel, and thinly slice half the onion; dice remaining onion into 1-inch pieces.
• Toss potatoes, bell pepper, and diced onion on a baking sheet with a large drizzle of 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.
• In a medium bowl, combine tomato, half the cilantro, and jalapeño to taste. Add half the vinegar, ¼ tsp sugar (½ tsp for 4), and a pinch of salt and pepper; stir to combine. • In a small bowl, combine sliced onion, remaining vinegar, ¼ tsp sugar, and ¼ tsp salt. Stir to combine. Cover with plastic wrap and microwave for 30 seconds.
• 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 cover. (For 4 servings, you may want to cook eggs in batches.) Fry eggs to preference. Season with salt and pepper. • 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, season with salt and pepper. • Divide potato hash between plates; top with cheesy fried eggs, pico de gallo, pickled onion, and smoky red pepper crema. Sprinkle with remaining cilantro if desired and serve.