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

If you love breakfast for dinner, this loaded potato hash is for you. Chunks of Yukon Gold potatoes, bell pepper and onion are roasted until tender and lightly charred, then topped with cheesy fried eggs, fresh pico de gallo and a smoky red pepper crema. Every forkful is a combination of crispy, creamy, tangy and smoky flavors.

This dish comes together quickly with simple ingredients. The homemade pico de gallo adds brightness, while the crema brings a subtle heat. It’s a satisfying meal any time of day.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 unit EggsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Dice potatoes into 1/2-inch cubes. Dice bell pepper and red onion into similar-sized pieces.
2. On a baking sheet, toss potatoes, bell pepper and onion with a drizzle of oil, Southwest spice blend, salt and pepper. Roast for 20-25 minutes, until tender and lightly charred.
3. Meanwhile, make pico de gallo: dice tomato and jalapeño (remove seeds for less heat). Finely chop cilantro. Combine in a bowl with white wine vinegar and a pinch of salt. Set aside.
4. In a nonstick skillet over medium heat, fry eggs to your liking (sunny-side up or over easy). In the last minute, sprinkle Mexican cheese blend over the eggs and cover until melted.
5. To serve, divide potato hash between plates. Top each with a cheesy fried egg, a spoonful of pico de gallo and a drizzle of smoky red pepper crema.

Recipe Tips

FAQ

Can I use a different type of potato?

Yes, Yukon Gold or red potatoes work well. Avoid starchy potatoes like russets, as they may fall apart.

What can I substitute for the Mexican cheese blend?

A mix of Monterey Jack and cheddar or any melting cheese like mozzarella or queso fresco, will work.

Can I make this dish ahead of time?

The potato hash can be roasted in advance and reheated. Fry the eggs fresh for best results.