Cheesy Potato Hash & Eggs with Poblano Pepper & Lime Sour Cream

Cheesy Potato Hash & Eggs

with Poblano Pepper & Lime Sour Cream

35 MIN
+$1.99/serving 4 Servings
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Available Options

  • Keep it Vegetarian
    I don't want to make any changes to my meal View recipe
  • add Smoky-Flavored Poblano Pork Sausage
    add 20 oz No Added Hormones, Antibiotic-Free, Smoky-Flavored Poblano Pork Sausage View recipe
  • add Bacon
    add 8 oz Applewood Smoked Uncured Bacon
    Wellness
    • add Bacon

    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

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

    Carb Conscious
    • Nutrition
      PER SERVING
    • Calories
      710 Cals (est.)
    fresh
    ingredients
    Cheesy Potato Hash & Eggs with Poblano Pepper & Lime Sour Cream
    Title
    • 8 oz Applewood Smoked Uncured Bacon
    • 4 Pasture-Raised Eggs
    • 24 oz Potatoes
    • 2 Poblano Peppers
    • 4 oz Shredded Cheddar & Monterey Jack Cheese Blend
    • 2 Limes
    • ½ cup Sour Cream
    • 2 Red Onions
    • 4 tsps Chipotle Chile Paste
    • 4 Scallions
    • 2 Tbsps Light Brown Sugar

    Cheesy Potato Hash & Eggs

    Prepare & parboil the potatoes
    1 Prepare & parboil the potatoes

    Fill a large 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 onions. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the limes crosswise; squeeze the juice into a bowl. Add the sour cream and 4 teaspoons of water; season with salt and pepper. Stir to combine. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling. In a bowl, combine the sugar, 2 tablespoons of water, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be.

    Prepare the remaining ingredients
    Cook the bacon
    3 Cook the bacon

    In a large, high-sided pan, arrange the bacon in an even layer. Cook on medium-high 3 to 4 minutes, or until lightly browned. Flip and cook 1 to 2 minutes, or until cooked through and crispy. Transfer to a paper towel-lined plate. Wipe out the pan.

    4 Start the hash

    In the same pan, heat 2 tablespoons 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, sliced onions, 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.

    Start the hash
    Finish the hash & serve your dish
    5 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 topped with the cooked bacon (crumbling before adding). Drizzle with the lime sour cream. Garnish with the sliced green tops of the scallions. Enjoy!

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