Smoky Breakfast Hash
40aprons.com/meal-prep-sunday/Crispy potatoes, smoky chipotle pork, sautéed peppers and onions, and perfectly cooked eggs come together in one skillet. Finish it with chipotle crema, pickled onions, cilantro, and hot sauce.
Recipe Makes (Approximate):
Equipment
- 12-inch cast-iron skillet or large nonstick skillet
- small mixing bowl
- Flexible spatula
Ingredients
For the Hash
- 2 tablespoons olive oil
- 3 cups roasted or pan-fried potatoes, diced
- 2 cups chipotle braised pork, roughly chopped
- 1 cup cooked fajita peppers and onion
- 6 large eggs
- salt and pepper, to taste
To Finish
- ½ cup chipotle crema (see notes)
- ½ cup pickled red onions (see notes)
- ¼ cup chopped fresh cilantro
- cup hot sauce, to taste
Instructions
- Heat 2 tablespoons olive oil in a large cast iron skillet over medium-high heat.
- Add 3 cups diced roasted or pan-fried potatoes in an even layer. Let them cook undisturbed for 3 to 4 minutes, until the bottoms are golden and crispy.
- Stir in 2 cups roughly chopped chipotle braised pork and 1 cup cooked fajita peppers and onions.
- Continue cooking for 3 to 4 minutes, stirring occasionally, until everything is hot and the pork begins to caramelize around the edges.
- Use the back of a spoon to make 6 small wells in the hash.
- Crack 6 large eggs into the wells. Season lightly with salt and black pepper
- Cover the skillet with a lid and cook for 3 to 5 minutes, or until the egg whites are fully set but the yolks are still runny. Cook a little longer if you prefer firmer yolks.
- Remove from the heat. Spoon ½ cup chipotle crema over the hash.
- Scatter ½ cup pickled red onions and ¼ cup chopped cilantro over the top.
- Finish with your favorite hot sauce and serve immediately.
Recipe Notes
Chipotle crema: You can make a batch ahead of time using 1 cup sour cream, 2 minced chipotle peppers in adobo, and the juice of 1 lime. It keeps well in the refrigerator for up to 5 days.
Pickled red onions: You can make them ahead with 1 thinly sliced red onion, ½ cup white vinegar, ½ cup water, 1 teaspoon sugar, and 1 teaspoon salt, or grab a jar of pickled red onions from the produce section or pickle aisle.
Potatoes: This recipe is best with potatoes that are already cooked and chilled. Cold potatoes crisp much better than freshly cooked ones.
Skillet: A cast iron skillet is best to get that golden crust. If you’re using a nonstick skillet, keep the heat around medium so the potatoes brown without burning.
Egg consistency: For jammy yolks, start checking the eggs after 3 minutes. For fully set yolks, cook them closer to 5 or 6 minutes, depending on your stove.
Nutrition Information (Approximate)
Calories: 698calProtein: 31gFat: 42gSaturated Fat: 8gTrans Fat: 0.03gCholesterol: 322mgSodium: 669mgPotassium: 1091mgTotal Carbs: 49gFiber: 5gSugar: 5gNet Carbs: 44gVitamin A: 568IUVitamin C: 20mgCalcium: 127mgIron: 3mg
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