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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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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.
Roughly chop the bacon. Heat a large pan (nonstick, if you have one) on medium-high until hot. Add the chopped bacon. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the potatoes and diced pepper in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned.
Add the spinach and curry-aachar mixture. Cook, stirring frequently, 30 seconds to 1 minute, or until combined, the spinach is slightly wilted, and the bacon is cooked through.
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!
Tips from Home Chefs