Roasted Mexican Potato Hash with Fried Eggs and Chipotle Crema
 
 
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
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2022/02/roasted-mexican-potato-hash-with-fried-eggs-and-chipotle-crema.html