Name:

HF Cheesy Fried Eggs W/Nacho Potato Hash

Description

With Pico de Gallo & Smoky Red Pepper Crema

Serves 2 or 4

Prep time 10 minutes

Cook time 40 minutes

Ingredients
12 oz Yukon Gold Potatoes (24 oz for 4 servings)
1 Bell Pepper (2 for 4)
1 Red Onion (2 for 4)
1 TBSP Southwest Spice Blend (2 TBSP for 4)
1 Roma Tomato (2 for 4)
1/4 oz Cilantro
1 Jalapeno
5 tsp White Wine Vinegar
2 Eggs (4 for 4)
1/2 Cup Mexican Cheese Blend (1 Cup for 4)
2 TBSP Smoky Red Pepper Crema (4 TBSP for 4)

Instructions
1. Start Prep
Adjust rack to top postion (top and middle postion for 4) and preheat oven to 425 degrees. Wash and dry produce.
Dice potatoes into 1/2 inch pieces. Core, deseed, and dice bell pepper into 1/2 inch thick pieces. Halve, peel, and cut onion into 1/2 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. Roast Veggies
Toss potatoes, bell pepper, and onion wedges 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 for 4) until potatoes are golden brown and softened, and bell pepper and onion are lightly charred at the edges, 25-30 minutes.
3. Finish Prep
Meanwhile, finely dice tomato. Roughly chop cilantro. Mince jalapeno, removing ribs and seeds for less heat.
4. To bowl with minced onion, add tomato, half the cilantro, and jalapeno to taste. Add half the vinegar (all for 4 servings), 1/4 tsp sugar (1/2 for 4), and a pinch of salt and pepper; stir to combine.
5. When veggies have about 5 minutes left, heat a drizzle of oil in a large pan over medium-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 until cheese melts.
Remove pan from heat.
6. Serve
Once veggies are done, season with salt and pepper.
Divide potato hash between plates; top with cheesy fried eggs, pico de gallo, and smoky red pepper crema. Sprinkle with remaining cilantro if desired and serve.

Length

50

Calories

470

Servings

2

Date Created

Created By

Jade Smidt

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