Steak & Eggs over Nacho Potato Hash
with Pico de Gallo & Smoky Red Pepper Crema
- Eggs
- Milk
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!
Ingredients
12 ounce
Potatoes
1 unit
Red Onion
2 unit
Eggs
(Contains: Eggs)
2 tablespoon
Smoky Red Pepper Crema
(Contains: Milk)
5 teaspoon
White Wine Vinegar
1 unit
Jalapeño
1 unit
Tomato
1 unit
Bell Pepper
1 tablespoon
Southwest Spice Blend
¼ ounce
Cilantro
½ cup
Mexican Cheese Blend
(Contains: Milk)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the combination of flavors, with the smoky crema and pickled onions adding delicious layers to the dish 🍲.
- Ease of prep: Some found it easy to make, while others felt there was a lot of chopping and prep work involved.
- Suggestions: Consider adding chorizo, bacon, or sausage for extra protein; some preferred two eggs per serving instead of one.
- Portions: Several customers felt the portion size was too small, especially for dinner, and wanted more potatoes or vegetables.
- Customization: Some enjoyed customizing with extra spices or swapping ingredients like scrambled eggs instead of fried.
Reviews from our home cooks
Oh man! Delicious! All my faves (red onion, potato, red pepper) and it all went so well together. I ended up making this for my brunch instead of dinner...and it was so perfect. While the hash finished in the oven, I was able to clean up after the rest of the stuff. And then enjoy a delicious meal!
Although I opted not to do the salsa and cooked the potato hash in a cast iron skillet atop the stove, everything came out perfect. Somedays, a good steak and eggs for dinner just hits the spot. And this one sure did. I had only wished I had some rye toast to sop up with.
Lively flavors, we enjoyed it more than we expected. The spice on the roasted veggies, the cheese on the egg and the pico made it special
This was delicious. I wasn't crazy about the pickled onion, so I only used a little of it. Even so, I appreciated the opportunity to try something new. The Pico de Gallo and the rest was excellent.
Wonderful. My 9 year old replaced the red pepper crema with sour cream in her bowl and loved it. She just doesn't know what she was missing - the meals was wonderful and the red pepper crema brought it all together.
This just looked so interesting. Well it didn't disappoint on the taste buds. We added the steak to it and it was a tender bonus to this dish. This one is def on the favs list.
I am a professionally trained cook. This dish was one of the tastiest things I have ever made. I added some ground chorizo to the hash. It was just amazing.
This might have been our favorite HelloFresh recipe ever. We sliced green chile cheddar on top. Blissful
This was close to being great, but the vinegar flavor dominated (I think it was mainly from the onions and not the pico). My egg was also not cooked properly. The medium-high heat did not work for me. The bottom was overdone, the yolk was overcooked, and the top layer of egg white was barely done. It's a great idea for a dish, but it didn't turn out well for me.
Loved the taste. Could be better if you add one more egg to each serving.
