Roasted Mexican Potato Hash with Fried Eggs and Chipotle Crema

A fun roasted Mexican potato hash to spice up your breakfast and brunch plans!

I’ve been thinking back to the days and weeks after having my daughter (you know, to mentally prepare for the shock to my system that’s coming in 8-ish weeks) and I remember us eating a lot of eggs.

Eggs for breakfast, eggs for lunch, and definitely eggs for dinner. Scrambled egg tacos with some greens mixed in were my specialty, mostly because they took exactly five minutes and one hand to make.

A real boon when you have a baby that never wants to be put down.

While I’m hoping this next child will be a little bit more chill, the non-stop kicks at all hours of the day and night have me realizing I need to get my ten minute meal game ready, and pronto.

That means – you guessed it – more eggs! Eggs are a vegetarian’s easy weeknight meal dream. They cook up super quickly, are an excellent source of protein, and can be used in about a gazillion different ways. 

Here we’re using them as a vehicle for eating a roasted Mexican potato hash and no one is mad about it.

A mix of Yukon gold potatoes, bell pepper, and red onions are tossed with a Mexican-inspired spice blend (the very same one that I used for my Mexican halloumi bowls) and then roasted on a sheet pan until perfectly crisp. I strongly prefer this to making a potato hash on the stovetop because it ensures that the potatoes cook through easily and evenly. 

While the potatoes are cooking, the chipotle crema, which is a mix of sour cream, half and half, chipotles in adobo, and salt can be whisked up in no time flat. Then, in the last few minutes that the hash is in the oven, you can make your eggs however you desire. I love a good sunny side up egg because runny yolks are my life, but feel free to go with whatever you life. 

Divide the hash among serving bowls, then top each with an egg and a generous chipotle crema drizzle. The hash is super flavorful but not spicy so the crema really brings some nice smoky heat and ties the whole dish together.

Now, I know what you’re thinking. YES this meal takes more than ten minutes but it’s only about ten minutes of actual hands on time. The veggies, spice blend, and chipotle crema can all be prepped ahead of time so that when it comes time to cook all you really need to do is throw everything on a sheet pan and quickly cook your eggs on the stovetop. One-handed, if you really need.

Roasted Mexican Potato Hash with Fried Eggs and Chipotle Crema

 

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A fun roasted Mexican potato hash to spice up your breakfast and brunch plans!

Yield: 4 servings

Ingredients

• 2 lb yukon gold potatoes, cut into ½-inch cubes
• 1 red bell pepper, seeded and cut into ½-inch cubes
• 1 red onion, quartered and thinly sliced
• 2 tbsp olive oil
• 1 tbsp ancho chili powder
• 2 tsp smoked paprika
• 2 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp dried oregano
• salt and black pepper, to taste
• 1 tbsp butter
• 4 large eggs

For the chipotle crema

• ½ cup sour cream
• ? cup half and half
• 1 tbsp adobo sauce
• pinch of salt

Instructions

1. Heat oven to 425F.
2. In a large bowl toss together the potatoes, bell pepper, red onion, olive oil, chili powder, smoked paprika, cumin, garlic powder, and oregano. Toss to combine. Season to taste with salt and black pepper. Spread on a parchment-lined baking sheet and roast for 30 minutes, or until potatoes are tender and lightly golden.
3. In the last five minutes of cooking, melt the butter in a nonstick skillet over medium heat. Gently crack the eggs into the pan. Cook for 3-4 minutes, or until the whites are set. Season with salt and black pepper.
4. Divide the hash among serving plates. Top each with a fried egg and drizzle with the chipotle crema.

For the chipotle crema

1. Whisk together the sour cream, half and half, adobo sauce, and salt. Store in the refrigerator until ready to use.

Notes

An Eats Well With Others Original

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