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.

Useful Cookware

A few helpful kitchen tools for this recipe, with relevant Amazon picks for each item.

Medium Bowl

DOWAN 22 OZ White Ceramic Bowls Set of 4 - Perfect for Soup Bowls for Kitchen, Cereal Bowl, Ramen Bowl, Microwave Safe for Oatmeal, Fruit,Salad and Rice Bowl - Dishwasher & Microwave SafeView on AmazonMASTERCOOK Plastic Bowls Set of 6 – 15oz Multipurpose Deep Plates Salad and Pasta Bowls Ideal for Home, Kids, Parties – Stackable Bowl for Kitchen – Non-BPA and Food Grade – Cute ColorsView on AmazonMALACASA 26 OZ Porcelain Soup Bowls Set of 4, White Ceramic Bowls for Kitchen, Cereal Bowl for Oatmeal, Fruit, Salad, Ramen and Rice Bowl -Dishwasher & Microwave Safe BowlsView on Amazon

Baking Sheet

GoodCook Everyday Nonstick Baking Sheet Set, 3 Pack Includes Small (13×9) Medium (15×1) and Large (17×11) Pans Carbon Steel Construction Cookie Sheets Bakeware Set, GrayView on AmazonNutriChef 3-Piece Nonstick Kitchen Oven Baking Pans - Premium & Stylish Non-Stick Steel, Commercial Grade Restaurant Quality Metal Bakeware with Red Silicone Handles - Easy to Clean, NCSBS3SView on AmazonNordic Ware Naturals Half Sheet - USA Made Aluminum Commercial Quality Sheet Pan for Baking or Roasting, Encapsulated Galvanized Steel Rim Prevents Warping, 2-PackView on Amazon

Large Pan

SENSARTE Nonstick Frying Pan Skillet with Lid, 12 Inch Large Deep Frying Pan, 5 Qt Non Stick Saute Pan with Cover, Induction Pan, Healthy Non Toxic Cooking Pan with Helper Handle, PFOA PFOS FreeView on AmazonFarberware Dishwasher Safe Nonstick Jumbo Cooker Chef's Pan with Lid and Helper Handle, Kitchen Cookware, 6-Quart, BlackView on AmazonSNOWCLAD Frying Pans Nonstick with Lid,Hybrid Non Stick 5 Quart Saute pan,PFOA Free Cookware,Stainless Steel skillet,12 inch Deep Saute Pan,Dishwasher&Oven Safe,Works on All CooktopsView on Amazon

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.