Baked Eggs & Potato Hash with Avocado, Cheddar & Lime Sour Cream
Carb Conscious

Baked Eggs & Potato Hash

with Avocado, Cheddar & Lime Sour Cream

45 MIN
4 Servings
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Vegetarian
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600 Calories Or Less
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    From the Test Kitchen

    In this Mexican-style take on the classic hearty hash, tender potatoes, sweet bell peppers, and red onion are sautéed with a spicy-sweet combination of ancho chile paste and honey. You'll top it all with rich eggs and a layer of melty cheddar and monterey jack cheese—creating a variety of textures and flavors in every bite.
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    Dietary Information

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    Vegetarian Carb Conscious 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      500 Cals (est.)
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    fresh
    ingredients
    Baked Eggs & Potato Hash with Avocado, Cheddar & Lime Sour Cream
    Title
    • 4 Pasture-Raised Eggs
    • 1¼ lbs Potatoes
    • 2 Bell Peppers
    • 1 Avocado
    • 4 oz Shredded Cheddar & Monterey Jack Cheese Blend
    • 1 Lime
    • ½ cup Sour Cream
    • 1 Red Onion
    • 2 Scallions
    • 4 tsps Honey
    • ½ lb Grape Tomatoes
    • 2 Tbsps Ancho Chile Paste
    Prepare & parboil the potatoes
    1 Prepare & parboil the potatoes

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Once the pot of water is boiling, add the diced potatoes. Cook 7 to 9 minutes, or until slightly tender when pierced with a fork. Turn off the heat. Drain thoroughly.

    Prepare the remaining ingredients
    2 Prepare the remaining ingredients

    Meanwhile, cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Halve, peel, and thinly slice the onion. Halve the tomatoes. Halve and pit the avocado; using a spoon, remove the avocado from the skin, then medium dice. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the lime crosswise. In a bowl, combine the halved tomatoes, diced avocado, sliced white bottoms of the scallions, and the juice of 1 lime half. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the sour cream and the juice of the remaining lime half; season with salt and pepper. In a separate bowl, combine the honey, chile paste, and 2 tablespoons of water.

    Start the hash
    3 Start the hash

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the parboiled potatoes in an even layer (carefully, as the oil may splatter). Cook, without stirring, 3 to 4 minutes, or until lightly browned and crispy. Add the diced peppers and sliced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened. Add the ancho-honey mixture (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined.

    Finish the hash & serve your dish
    4 Finish the hash & serve your dish

    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. Reduce the heat to low. Cover the pan with foil and cook 5 to 7 minutes, or until the egg whites are set, the yolks are cooked to your desired degree of doneness, and the cheese is melted. Turn off the heat. Serve the finished hash drizzled with the lime sour cream. Garnish with the marinated tomatoes and avocado and sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

    Prepare & parboil the potatoes
    1 Prepare & parboil the potatoes

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Once the pot of water is boiling, add the diced potatoes. Cook 7 to 9 minutes, or until slightly tender when pierced with a fork. Turn off the heat. Drain thoroughly.

    2 Prepare the remaining ingredients

    Meanwhile, cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Halve, peel, and thinly slice the onion. Halve the tomatoes. Halve and pit the avocado; using a spoon, remove the avocado from the skin, then medium dice. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the lime crosswise. In a bowl, combine the halved tomatoes, diced avocado, sliced white bottoms of the scallions, and the juice of 1 lime half. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the sour cream and the juice of the remaining lime half; season with salt and pepper. In a separate bowl, combine the honey, chile paste, and 2 tablespoons of water.

    Prepare the remaining ingredients
    Start the hash
    3 Start the hash

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the parboiled potatoes in an even layer (carefully, as the oil may splatter). Cook, without stirring, 3 to 4 minutes, or until lightly browned and crispy. Add the diced peppers and sliced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened. Add the ancho-honey mixture (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined.

    4 Finish the hash & serve your dish

    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. Reduce the heat to low. Cover the pan with foil and cook 5 to 7 minutes, or until the egg whites are set, the yolks are cooked to your desired degree of doneness, and the cheese is melted. Turn off the heat. Serve the finished hash drizzled with the lime sour cream. Garnish with the marinated tomatoes and avocado and sliced green tops of the scallions. Enjoy!

    Finish the hash & serve your dish
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