Cheesy Fried Eggs over Nacho Potato Hash
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Cheesy Fried Eggs over Nacho Potato Hash

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 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, then dig on in!

Calorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time10 minutes


serving amount

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


(Contains Eggs)

½ cup

Mexican Cheese Blend

(Contains Milk)

1 unit

Roma Tomato

¼ ounce


1 unit


1 unit


Not included in your delivery

¼ teaspoon




1 tablespoon

Cooking Oil


Nutrition Values

/ per serving
Calories480 kcal
Fat25 g
Saturated Fat9 g
Carbohydrate50 g
Sugar10 g
Dietary Fiber8 g
Protein19 g
Cholesterol220 mg
Sodium390 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Bowl
Baking Sheet
Large Pan



• 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 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.

Roast Veggies

• Toss potatoes, bell pepper, and onion wedges 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.

Make Pico De Gallo

• 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.

Make Cheesy Fried Eggs

• 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.

Finish Hash

• 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 cheesy fried eggs, pico de gallo, and smoky red pepper crema. Sprinkle with remaining cilantro if desired and serve.