Curried Potato Hash & Eggs

with Poblano Pepper & Monterey Jack Cheese

35 MIN

+$6.99/serving 2 Servings

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add Flank Steaks

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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Dietary Information

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

Carb Conscious 45g Of Protein

Nutrition

PER SERVING
Calories

810 Cals (est.)

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fresh

ingredients

2 Flank Steaks
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

step-by-step

instructions

Cook Along

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.

3 Cook the steaks

Pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 4 to 6 minutes per side for medium- rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.

4 Start the hash

In the pan of reserved fond, 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.

5 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. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the finished hash with the sliced steaks. Drizzle the hash with the curry lime mayo. Serve the remaining lime wedges on the side. Enjoy!

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