Chili-Spiced Beef Hash ‘n’ Eggs

Heat 2 TBSP butter (4 TBSP for 4 servings) and a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. When butter is melted and foamy, add potatoes and stir until evenly coated. Cook, stirring occasionally, until potatoes begin to brown and soften slightly, 5-7 minutes. (If potatoes begin to brown too quickly, lower that heat!)

Add onion and green pepper to same pan; cook, stirring occasionally, until beginning to soften, 3-4 minutes. Add pork and season with chili powder, Mexican Spice Blend, 1 tsp salt (2 tsp for 4 servings), and juice from two lime wedges (juice from four lime wedges for 4). Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Stir in stock concentrate and a splash of water; cook for 1-2 minutes more.

Swap in beef for pork.

Using the back of a spoon, make two small wells (four wells for 4 servings) in hash. Carefully crack an egg into each well. Reduce heat to low and cover; cook until egg whites are set and yolks are cooked to desired doneness, 2-3 minutes. Season with salt and pepper.

Meanwhile, in a small bowl, combine red pepper crema, half the chives, and juice from remaining lime wedges. Taste and season with salt and pepper.