Curried Potato Hash & Eggs with Poblano Pepper & Monterey Jack Cheese
Carb Conscious

Curried Potato Hash & Eggs

with Poblano Pepper & Monterey Jack Cheese

35 MIN
2 Servings
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    From the Test Kitchen

    This Indian-style twist on the classic hash stars yellow curry paste in two ways—sautéed with tender potatoes, poblano pepper, and red onion and stirred into mayonnaise with a hint of lime for a flavorful drizzle on top. Rich eggs nestled within the hash add creamy contrast to every bite.
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    Vegetarian Carb Conscious 600 Calories or Less
    • Nutrition
      PER SERVING
    • Calories
      540 Cals (est.)
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    ingredients
    Curried Potato Hash & Eggs with Poblano Pepper & Monterey Jack Cheese
    Title
    • 2 Pasture-Raised Eggs
    • ¾ lb Potatoes
    • 1 Red Onion
    • 1 Poblano Pepper
    • 1 Lime
    • 2 oz Shredded Cheddar & Monterey Jack Cheese Blend
    • 1 Tbsp Yellow Curry Paste
    • 2 Tbsps Mayonnaise
    • 2 Tbsps Tomato Achaar
    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 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 medium dice the onion. Quarter the lime. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the mayonnaise, the juice of two lime wedges, and up to half the curry paste, depending on how spicy you'd like the dish to be. In a separate bowl, combine the remaining curry paste, tomato achaar, and 1 tablespoon 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 onion and diced pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened. Add the curry-achaar 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 2 wells in the center of the hash. Crack an egg into each well; season with salt and pepper. Evenly top with the cheddar and monterey jack. Reduce the heat to low. Cover the pan with foil and cook 4 to 5 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 curry lime mayo. Serve the remaining lime wedges on the side. Enjoy!

    Finish the hash & serve your dish
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