Curried Potato Hash & Eggs

with Spinach, Poblano & Cheddar Cheese

15 MIN

+$3.99/serving 2 Servings

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add Cooked Pulled Chicken

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! This Indian-style twist on the classic hash stars yellow curry paste in two ways—sautéed with tender pre-cooked potatoes and poblano pepper, 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

630 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Cooked Pulled Chicken
2 Pasture-Raised Eggs
10 oz Cooked Russet Potatoes
3 oz Baby Spinach
1 Tbsp Yellow Curry Paste
2 Tbsps Mayonnaise
2 oz Shredded Cheddar & Monterey Jack Cheese Blend
2 Tbsps Tomato Achaar
1 Lime
1 Poblano Pepper

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Wash and dry the fresh produce. Quarter the lime. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Throughly wash your hands immediately after handling. In a bowl, combine the tomato achaar, 1 tablespoon of water, and up to half the curry paste, depending on how spicy you'd like the dish to be.

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 potatoes and diced pepper in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned.

3 Cook the eggs & 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 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. Meanwhile, in a bowl, combine the mayonnaise, the juice of 2 lime wedges, and as much of the remaining curry paste as you'd like. Serve the finished hash drizzled with the curry lime mayo. Serve the remaining lime wedges on the side. Enjoy!

3 Finish the hash

Add the pulled chicken, spinach, and curry-aachar mixture. Cook, stirring frequently and breaking the meat apart with a spoon, 1 to 2 minutes, or until combined, the spinach is slightly wilted, and the chicken is heated through.