Steak & 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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
10 ounce
Bavette Steak
Not included in your delivery
¼ teaspoon
Sugar
Salt
Pepper
1 tablespoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• Meanwhile, finely dice tomato. Roughly chop cilantro. Mince jalapeño, removing ribs and seeds for less heat.
• 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.
Pat steak dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 4-7 minutes per side. Turn off heat; transfer to a cutting board to rest. Wash out pan
• 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.
Use pan used for steak here.
• 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.
Thinly slice steak against the grain; fan over hash.
