Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Baked Egg & Vegetable Hash
with Cheddar, Monterey Jack & Hot Sauce
45 MIN
4 Servings
From the Test Kitchen
For this hearty vegetarian hash, a robust mix of potatoes, peppers, and broccoli combine in the oven under a layer of melty cheddar and monterey jack cheeses—creating a variety of textures and flavors in every bite. For a pleasant kick of heat, we’re drizzling a touch of hot sauce over the hash and rich baked eggs.
CLICK FOR RECIPE CARD
Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
Vegetarian
Carb Conscious
600 Calories Or Less
-
NutritionPER SERVING
-
Calories450 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
4 Pasture-Raised Eggs
-
1¼ lbs Potatoes
-
1 Red Onion
-
2 Scallions
-
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
-
1 Tbsp Hot Sauce
-
½ cup Sour Cream
-
2 Tbsps Vegetarian Worcestershire Sauce
-
2 Bell Peppers
-
1 lb Broccoli
-
4 oz Shredded Cheddar & Monterey Jack Cheese Blend
step-by-step
instructions
1
Prepare the ingredients
Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve, peel, and medium dice the onion. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets.
2
Roast the potatoes
Place the diced potatoes in a large baking dish. Drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat; arrange in an even layer. Roast 18 to 20 minutes, or until mostly tender when pierced with a fork. Leaving the oven on, remove from the oven.
3
Cook the vegetables
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions, diced onion, and diced peppers; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Add the broccoli florets and 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened and the water has cooked off. Add the worcestershire sauce. Cook, stirring frequently, 1 to 2 minutes, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired.
4
Bake the eggs & serve your dish
Add the cooked vegetables to the baking dish of roasted potatoes. Carefully stir to combine. Using a spoon, create 4 wells in the center of the hash. Crack an egg into each well; season with salt and pepper. Evenly top the hash with the cheddar and monterey jack. Bake 7 to 10 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven. Let stand at least 2 minutes before serving. Serve the baked eggs and hash topped with the sour cream, sliced green tops of the scallions, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Enjoy!
1
Prepare the ingredients
Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve, peel, and medium dice the onion. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets.
2
Roast the potatoes
Place the diced potatoes in a large baking dish. Drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat; arrange in an even layer. Roast 18 to 20 minutes, or until mostly tender when pierced with a fork. Leaving the oven on, remove from the oven.
3
Cook the vegetables
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions, diced onion, and diced peppers; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Add the broccoli florets and 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened and the water has cooked off. Add the worcestershire sauce. Cook, stirring frequently, 1 to 2 minutes, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired.
4
Bake the eggs & serve your dish
Add the cooked vegetables to the baking dish of roasted potatoes. Carefully stir to combine. Using a spoon, create 4 wells in the center of the hash. Crack an egg into each well; season with salt and pepper. Evenly top the hash with the cheddar and monterey jack. Bake 7 to 10 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven. Let stand at least 2 minutes before serving. Serve the baked eggs and hash topped with the sour cream, sliced green tops of the scallions, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Enjoy!
Tips from Home Chefs