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 make your evening extraordinary. Crispy roasted Yukon Gold potatoes, bell pepper and onion are seasoned with a southwest spice blend, then crowned with cheesy fried eggs, vibrant pico de gallo and a smoky red pepper crema. Every forkful is a burst of flavor and texture.

This dish is fully customizable-adjust the jalapeño for heat, pile on extra cheese or serve with your favorite hot sauce. Whether you’re feeding the family or treating yourself, this hearty hash is sure to become a weeknight 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

5 teaspoon White Wine VinegarView 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 (220°C). 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 (2 tablespoons for 4 servings); place in a medium bowl and set aside.
2. On a baking sheet, toss potatoes, bell pepper and onion wedges with a drizzle of oil. Season with Southwest Spice, salt and pepper. Roast on top rack (or top and middle racks for 4 servings) until potatoes are golden brown and tender and bell pepper and onion are lightly charred, 25-30 minutes.
3. Meanwhile, finely dice tomato. Roughly chop cilantro. Mince jalapeño (remove ribs and seeds for less heat).
4. To the bowl with minced onion, add tomato, half the cilantro and jalapeño to taste. Add half the vinegar (all for 4 servings), ¼ teaspoon sugar (½ teaspoon for 4) and a pinch of salt and pepper; stir to combine. Set pico de gallo aside.
5. When vegetables have about 5 minutes left, heat a drizzle of oil in a large nonstick pan over medium-high heat. Crack eggs into the pan and cover. Fry to your preferred doneness. Season with salt and pepper. When eggs are nearly done, sprinkle each with Mexican cheese; cover pan until cheese melts. Remove from heat.
6. Once vegetables are roasted, season with additional salt and pepper if needed. Divide potato hash between plates. Top with cheesy fried eggs, pico de gallo and a drizzle of smoky red pepper crema. Sprinkle with remaining cilantro if desired. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of potato?

Yes, you can substitute Yukon Gold with Russet or red potatoes. Just cut them into similar-sized pieces and adjust roasting time as needed.

What can I use instead of smoky red pepper crema?

You can substitute with sour cream mixed with a pinch of smoked paprika and a dash of hot sauce or use a store-bought chipotle crema.

How do I make this dish vegetarian or vegan?

The recipe is already vegetarian. For a vegan version, omit the eggs and cheese and use a vegan crema or avocado crema instead.