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 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!

Tags:
Veggie
Calorie Smart
Allergens:
Milk
Soy
Eggs

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

Total Time40 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

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

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

¼ teaspoon

Sugar

Salt

Pepper

1 tablespoon

Cooking Oil

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Nutrition Values

/ per serving
Calories470 kcal
Fat24 g
Saturated Fat9 g
Carbohydrate47 g
Sugar10 g
Dietary Fiber7 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.

Utensils

Medium Bowl
Baking Sheet
Large Pan

Instructions

Prep
1

• 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
2

• 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.

Finish Prep
3

• Meanwhile, finely dice tomato. Roughly chop cilantro. Mince jalapeño, removing ribs and seeds for less heat.

Make Pico De Gallo
4

• To bowl with minced onion, add tomato, half the cilantro, and jalapeño to taste. Add half the vinegar (all for 4 servings), ¼ tsp sugar (½ tsp for 4), and a pinch of salt and pepper; stir to combine

Make Cheesy Fried Eggs
5

• 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 until cheese melts. • Remove pan from heat.

Serve
6

• Once veggies are done, 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.