Cheesy Fried Eggs with Nacho Potato Hash and Smoky Red Pepper Crema

This fully-loaded potato hash is the ultimate brinner (breakfast for dinner) dish! Yukon Gold potatoes, bell pepper and onion are roasted until golden and lightly charred, then tossed with lime juice. Top it all with cheesy fried eggs, a zesty pico de gallo and a smoky red pepper crema for a perfect bite every time.

Whether you’re craving a hearty breakfast or a satisfying dinner, this recipe delivers big flavor with minimal effort. Load up your fork with a bit of everything and dig in!

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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. Preheat oven to 425°F. Wash and dry all 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; 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. Season with Southwest spice blend, salt and pepper. Roast on top rack until potatoes are golden brown and softened and bell pepper and onion are lightly charred at the edges, 25-30 minutes.
3. Meanwhile, finely dice tomato. Roughly chop cilantro. Mince jalapeño, removing ribs and seeds for less heat. Halve lime. To the bowl with minced onion, add tomato, half the cilantro and jalapeño to taste. Add juice from half the lime, ¼ teaspoon sugar 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 your 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 potatoes with Russet or red potatoes. Just adjust cooking time as needed to ensure they become tender and golden.

What can I use instead of smoky red pepper crema?

You can make a quick substitute by mixing sour cream with smoked paprika and a pinch of cayenne. Alternatively, use a store-bought chipotle crema.

Can I make this recipe vegetarian?

Yes, this recipe is already vegetarian! To make it vegan, omit the eggs and cheese and use a vegan crema or skip it.