Baked Egg & Vegetable Hash with Cheddar, Monterey Jack & Hot Sauce
600 Calories or Less

Baked Egg & Vegetable Hash

with Cheddar, Monterey Jack & Hot Sauce

45 MIN
4 Servings
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  • Keep it Vegetarian
    I don't want to make any changes to my meal
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  • add Hot Italian Pork Sausage
    add 10 oz No Added Hormones, Antibiotic-Free Hot Italian Pork Sausage View recipe
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  • add Bacon
    add 4 oz Applewood Smoked Uncured Bacon View recipe
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  • Keep it Vegetarian

    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.
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    Dietary Information

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    Vegetarian Carb Conscious 600 Calories or Less
    • Nutrition
      PER SERVING
    • Calories
      450 Cals (est.)
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    fresh
    ingredients
    Baked Egg & Vegetable Hash with Cheddar, Monterey Jack & Hot Sauce
    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
    Prepare the ingredients
    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.

    Roast the potatoes
    Cook the vegetables
    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!

    Bake the eggs & serve your dish
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