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 Dec 2025- Flavor: Many loved the combination of flavors, with the smoky crema and pico de gallo adding delicious layers to the dish 🍲.
- Ease of prep: Simple to make for most, though some found the veggie chopping time-consuming; air fryer cooking options were requested.
- Suggestions: Consider adding chorizo, bacon, or sausage for extra protein; some preferred two eggs per serving for a heartier meal.
- Portions: Several found it light for dinner; adding meat or an extra egg made it more filling for some.
- Leftovers: Mixed reviews - some enjoyed it reheated, while others found it less appealing the next day.
