Loaded Potato Hash with Cheesy Fried Eggs and Smoky Crema

There’s something magical about breakfast for dinner and this loaded potato hash is the ultimate way to celebrate it. Yukon Gold potatoes are roasted until tender and lightly charred, then tossed with bell pepper, onion and a zesty lime finish. But the real stars are the cheesy fried eggs, fresh pico de gallo and smoky red pepper crema that crown the dish. Every forkful is a perfect balance of crispy, creamy, tangy and smoky.

This recipe is designed for home cooks who love bold flavors without complicated steps. The hash comes together on a single sheet pan and the eggs are fried in the same skillet you’ll use to warm the crema. It’s a satisfying meal that works for any time of day and it’s easily customizable-add avocado or hot sauce if you like. Let’s get cooking!

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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

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView 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

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView 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 (220°C). Dice potatoes into 1/2-inch cubes. Dice red onion and bell pepper into 1/2-inch pieces. Seed and mince jalapeño. Dice tomato. Pick cilantro leaves from stems; roughly chop leaves. Cut lime into wedges.
2. On a baking sheet, toss potatoes, red onion, bell pepper and half the jalapeño with 1 tablespoon oil, southwest spice blend, salt and pepper. Spread in a single layer. Roast for 20-25 minutes, stirring halfway, until potatoes are golden and tender.
3. While hash roasts, make pico de gallo: In a small bowl, combine diced tomato, remaining jalapeño, half the cilantro, a squeeze of lime juice, sugar and a pinch of salt. Set aside.
4. In a nonstick skillet over medium heat, warm the smoky red pepper crema for 1-2 minutes, stirring occasionally. Transfer to a small bowl.
5. In the same skillet, add a little oil if needed. Fry eggs sunny-side up or to your liking, seasoning with salt and pepper. During the last minute, sprinkle Mexican cheese blend over the eggs and cover the skillet until cheese melts.
6. Remove hash from oven. Squeeze remaining lime juice over the hash and toss gently. Divide hash between plates. Top each with a cheesy fried egg, a generous spoonful of pico de gallo and a drizzle of smoky red pepper crema. Garnish with remaining cilantro. Serve immediately.

Recipe Tips

FAQ

Can I use sweet potatoes instead of Yukon Gold?

Yes, sweet potatoes work well. Cut them into similar-sized cubes and roast until tender, about 25-30 minutes.

What can I substitute for smoky red pepper crema?

Mix 2 tablespoons sour cream with 1 teaspoon smoked paprika and a pinch of cayenne for a quick alternative.

Can I make this dish vegetarian or vegan?

For vegetarian, use eggs. For vegan, omit eggs and cheese and use a dairy-free crema. The hash and pico are already vegan-friendly.