Curried Potato Hash & Eggs

with Poblano Pepper & Monterey Jack Cheese

35 MIN

+$1.99/serving 2 Servings

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add Bacon

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

Nutrition

PER SERVING
Calories

770 Cals (est.)

View Full Nutrition

fresh

ingredients

4 oz Applewood Smoked Uncured Bacon
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 bacon

In a large pan (nonstick, if you have one), 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 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. Serve the finished hash topped with the cooked bacon (crumbling before adding). Drizzle with the curry lime mayo. Serve the remaining lime wedges on the side. Enjoy!