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Cheesy Potato Hash & Eggs
with Poblano Pepper & Lime Sour Cream
35 MIN
2 Servings
From the Test Kitchen
In this Mexican-style take on the classic hearty hash, tender potatoes, smoky poblano pepper, and red onion are sautéed with a spicy-sweet combination of chipotle chile paste and brown sugar. 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
Vegetarian
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NutritionPER SERVING
-
Calories510 Cals (est.)
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fresh
ingredients
Title
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2 Pasture-Raised Eggs
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¾ lb Potatoes
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1 Poblano Pepper
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2 oz Shredded Cheddar & Monterey Jack Cheese Blend
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1 Lime
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¼ cup Sour Cream
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1 Red Onion
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2 tsps Chipotle Chile Paste
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2 Scallions
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1 Tbsp Light Brown Sugar
step-by-step
instructions
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 6 to 7 minutes, or until slightly tender when pierced with a fork. Turn off the heat. Drain thoroughly.
2
Prepare the remaining ingredients
Meanwhile, halve, peel, and thinly slice the onion. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the lime crosswise. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling. In a bowl, combine the sour cream, the juice of both lime halves, and 2 teaspoons of water; season with salt and pepper. In a separate bowl, combine the sugar, 1 tablespoon of water, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be.
3
Start the hash
In a medium pan, heat 1 tablespoon 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 pepper, sliced onion, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened. Add the chipotle mixture (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until combined.
4
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 cheese. 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 sliced green tops of the scallions. Enjoy!
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 6 to 7 minutes, or until slightly tender when pierced with a fork. Turn off the heat. Drain thoroughly.
2
Prepare the remaining ingredients
Meanwhile, halve, peel, and thinly slice the onion. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the lime crosswise. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling. In a bowl, combine the sour cream, the juice of both lime halves, and 2 teaspoons of water; season with salt and pepper. In a separate bowl, combine the sugar, 1 tablespoon of water, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be.
3
Start the hash
In a medium pan, heat 1 tablespoon 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 pepper, sliced onion, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened. Add the chipotle mixture (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until combined.
4
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 cheese. 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 sliced green tops of the scallions. Enjoy!
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