Steak & Eggs over Nacho Potato Hash

Name: Steak & Eggs over Nacho Potato Hash with Pico de Gallo & Smoky Red Pepper Crema
Yield: 2 servings
Ingredients: 12 oz Potato; 1 Onion; 2 Egg; 2 tbsp Smoky Red Pepper Crema; 5 tsp Wine; 1 unit Jalapeño; 1 Tomato; 1 Bell Pepper; 1 tbsp Southwest Spice Blend; 1/4 oz Cilantro; 1/2 cup Mexican Cheese Blend; tsp Salt, tsp; tsp Black Pepper, tsp

with Pico de Gallo & Smoky Red Pepper Crema

By Recipe0 System

If you’re like us, three little words have the power to transform an 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 Golds, bell pepper, and onion are roasted until tender and lightly charred, then topped with cheesy fried eggs, pico de gallo, and smoky red pepper crema. Load up a little bit of everything on your fork, then dig right in!

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
1 Onion
2 Egg
2 tbsp Smoky Red Pepper Crema
5 tsp Wine
1 unit Jalapeño
1 Tomato
1 Bell Pepper
1 tbsp Southwest Spice Blend
1/4 oz Cilantro
1/2 cup Mexican Cheese Blend
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

Dice potatoes into ½-inch pieces. Core, deseed, and dice bell pepper into ½-inch pieces. Halve, peel, and thinly slice half the onion; dice remaining onion into 1-inch pieces.
2

Toss potatoes, bell pepper, and diced onion on a baking sheet with a large drizzle of 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.
4

In a medium bowl, combine tomato, half the cilantro, and jalapeño to taste. Add half the vinegar, ¼ tsp sugar (½ tsp for 4), and a pinch of salt and pepper; stir to combine.

In a small bowl, combine sliced onion, remaining vinegar, ¼ tsp sugar, and ¼ tsp salt. Stir to combine. Cover with plastic wrap and microwave for 30 seconds.
5

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 cover. (For 4 servings, you may want to cook eggs in batches.) Fry eggs to preference. Season with salt and pepper.

When eggs have about 1 minute left, sprinkle each with Mexican cheese; cover pan to melt cheese.

Remove pan from heat.
6

Once veggies are done, season with salt and pepper.

Divide potato hash between plates; top with cheesy fried eggs, pico de gallo, pickled onion, and smoky red pepper crema. Sprinkle with remaining cilantro if desired and serve.

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