Cheesy Potato & Pancetta Hash

with Eggs & Tomatillo Sauce

15 MIN

+$0.99/serving 4 Servings

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with Ground Pork Chorizo

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 hash, you'll nestle eggs in a robust mix of pancetta, pre-cooked potatoes, and tomatoes before stirring in our zesty tomatillo sauce. We're topping it all off with creamy sour cream elevated by our new honey habanero spice blend.
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Dietary Information

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

Carb Conscious

Nutrition

PER SERVING
Calories

720 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Pork Chorizo
4 Pasture-Raised Eggs
20 oz Cooked Russet Potatoes
½ lb Grape Tomatoes
6 Tbsps Pepper Sofrito
⅔ cup Tomatillo-Poblano Sauce
½ cup Sour Cream
4 oz Shredded Cheddar & Monterey Jack Cheese Blend
4 tsps Smoky Honey Habanero Spice Blend (Honey Granules, Brown Sugar, Smoked Paprika, Salt & Habanero Powder)

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Wash, dry, and halve the tomatoes. In a bowl, combine the sour cream and spice blend; season with salt and pepper.

2 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 chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Add the potatoes. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the halved tomatoes and pepper sofrito; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined, the tomatoes are slightly softened, and the chorizo is cooked through.

3 Finish the hash & serve your dish

Add the tomatillo sauce (carefully, as the liquid may splatter); 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. 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 the spiced sour cream. Enjoy!