Cheesy Egg & Potato Hash with Spinach & Tomatoes
15 Min Meal

Cheesy Egg & Potato Hash

with Spinach & Tomatoes

15 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
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    From the Test Kitchen

    Designed to be ready in just 15 minutes, our new line of meals feature pre-cooked grains and easy-to-prep ingredients to create the same high-quality dishes you love, in less time! In this hearty vegetarian hash, a robust mix of pre-cooked potatoes, spinach, and tomatoes cradle rich fried eggs under a layer of melty cheese, creating a variety of textures and flavors in every bite.

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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Vegetarian Carb Conscious 600 Calories or Less
    • Nutrition
      PER SERVING
    • Calories
      480 Cals (est.)
    View Full Nutrition
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    fresh
    ingredients
    Cheesy Egg & Potato Hash with Spinach & Tomatoes
    Title
    • 2 Pasture-Raised Eggs
    • 10 oz Cooked Russet Potatoes
    • 3 oz Baby Spinach
    • 4 oz Grape Tomatoes
    • 2 oz Shredded Cheddar & Monterey Jack Cheese Blend
    • 3 Tbsps Pepper Sofrito
    • 1 Tbsp Hot Sauce
    • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
    Prepare the ingredients & start the hash
    1 Prepare the ingredients & start the hash

    Wash and dry the fresh produce. Halve the tomatoes. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the potatoes and spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the halved tomatoes and pepper sofrito (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined and the tomatoes are slightly softened.

    Add the spinach
    2 Add the spinach

    Add the spinach and 1 tablespoon of olive oil; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly wilted.

    Finish the hash & serve your dish
    3 Finish the hash & serve your dish

    Using a spoon, create 2 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. Loosely cover the pan with foil and cook 5 to 7 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the finished hash topped with 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

    Prepare the ingredients & start the hash
    1 Prepare the ingredients & start the hash

    Wash and dry the fresh produce. Halve the tomatoes. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the potatoes and spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the halved tomatoes and pepper sofrito (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined and the tomatoes are slightly softened.

    2 Add the spinach

    Add the spinach and 1 tablespoon of olive oil; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly wilted.

    Add the spinach
    Finish the hash & serve your dish
    3 Finish the hash & serve your dish

    Using a spoon, create 2 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. Loosely cover the pan with foil and cook 5 to 7 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the finished hash topped with as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Enjoy!

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