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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

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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:VeggieCarb SmartCalorie Smart
Allergens:MilkSoyEggs

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

Total Time40 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Yukon Gold Potatoes

1 unit

Bell Pepper

1 unit

Red Onion

1 tablespoon

Southwest Spice Blend

2 tablespoon

Smoky Red Pepper Crema

(ContainsMilk, Soy)

2 unit

Eggs

(ContainsEggs)

½ cup

Mexican Cheese Blend

(ContainsMilk)

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/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories470 kcal
Fat24 g
Saturated Fat9 g
Carbohydrate47 g
Sugar10 g
Dietary Fiber7 g
Protein19 g
Cholesterol220 mg
Sodium550 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
Utensilsarrow down iconarrow down icon
Medium Bowl
Baking Sheet
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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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 thinly slice half the onion; dice remaining onion into 1-inch pieces.

2

• 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.

3

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

4

• 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.

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 to melt cheese. • Remove pan from heat.

6

• 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.