Loaded Potato Hash with Cheesy Fried Eggs and Pico De Gallo

There’s something magical about breakfast for dinner and this loaded potato hash is here to prove it. Crispy roasted Yukon Gold potatoes, bell pepper and onion are tossed with a smoky spice blend, then topped with cheesy fried eggs, fresh pico de gallo and a drizzle of smoky red pepper crema. Every forkful is a mix of textures and flavors that will make you forget it’s not morning.

This dish comes together in about 40 minutes, making it a perfect weeknight treat. The pico de gallo adds a bright, fresh kick, while the melted cheese on the eggs brings everything together. Whether you’re feeding the family or just treating yourself, this recipe is sure to become a favorite.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

2 unit EggsView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425°F. 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 tablespoon (2 tablespoons for 4); place in a medium bowl and set aside.
2. Toss potatoes, bell pepper and onion wedges on a baking sheet with a large drizzle of oil. (For 4 servings, divide between two sheets.) Season with Southwest Spice, salt and pepper. Roast on top rack (top and middle for 4) until potatoes are golden brown and softened and bell pepper and onion are lightly charred at edges, 25-30 minutes.
3. Meanwhile, finely dice tomato. Roughly chop cilantro. Mince jalapeño, removing ribs and seeds for less heat. Halve lime. To bowl with minced onion, add tomato, half the cilantro and jalapeño to taste. Add juice from half the lime, ¼ teaspoon sugar (½ teaspoon for 4) and a pinch of salt and pepper; stir to combine.
4. 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 season with salt and pepper. Fry eggs to preference. When eggs have about 1 minute left, sprinkle each with Mexican cheese; cover pan to melt cheese. Remove from heat.
5. Once veggies are done, top with juice from remaining lime half to taste. Carefully toss to combine. Season with salt and pepper.
6. 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.

Recipe Tips

FAQ

Can I use a different type of potato?

Yes, you can substitute Yukon Gold with Russet or red potatoes. Just dice them into even ½-inch pieces for consistent cooking.

How do I make the smoky red pepper crema from scratch?

Blend 2 tablespoons sour cream or Greek yogurt with 1 teaspoon smoked paprika, 1 teaspoon roasted red pepper (or sun-dried tomato) and a pinch of salt until smooth.

Can I prepare this dish ahead of time?

You can roast the vegetables and make the pico de gallo up to a day in advance. Fry the eggs fresh just before serving for the best texture.