Loaded Nacho Potato Hash with Cheesy Fried Eggs and Pico De Gallo

If you’re like us, three little words have the power to transform any 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 Gold potato, bell pepper and onion are roasted until tender and lightly charred, then tossed with lime juice and topped with cheesy fried eggs, pico de gallo and smoky red pepper crema.

Load up a little bit of everything on your fork to create that coveted perfect bite, then dig on in! This dish is a fiesta of flavors and textures, from the crispy potatoes to the gooey cheese and fresh salsa. It’s hearty, satisfying and sure to become a new 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

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView 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 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 Tbsp (2 Tbsp 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 olive 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.
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 tsp sugar (½ tsp 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 pan from heat.
5. Once veggies are done, top with juice from remaining lime to taste. Carefully toss to combine. Season with salt and pepper.
6. Divide potato hash between plates; top with 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 cut them into similar-sized pieces and adjust roasting time as needed.

How do I make the smoky red pepper crema?

The smoky red pepper crema is a prepared ingredient. If you want to make your own, blend roasted red peppers with sour cream or Greek yogurt, a pinch of smoked paprika and salt to taste.

Can I make this dish vegetarian?

Yes, this recipe is already vegetarian. For a vegan version, omit the eggs and cheese and use a plant-based crema.