My dad’s favorite meal is breakfast. So much so, that often as kids he would make us “breakfast for dinner”, a trick he learned from my grandma and grandpa, who would have us over for pancakes and bacon at 5 p.m. every so often. I’ve been ordering Blue Apron’s lately, which helps me to get creative in the meals I prep. One of those meals was this cheesy and potato hash and eggs which to no ones surprise, my dad loved. I love this dish because it’s extremely versatile. I’ve made this and served over some toast, and substitute whatever veggies and spices I have on hand. When I want it a little spicy I like to add some chili paste or feel free to add some chili flakes.  This dish is perfect for those end of the summer veggies like overripe tomatoes. Any dish that calls for potatoes and cheese you really can’t go wrong with. 

For 4 servings you will need:

4 eggs

1 1/2 lbs potatoes

2 poblano peppers

2 red onions 

4 scallions

2 limes

4 oz shredded cheddar/monterey jack cheese blend

1/2 cup sour cream

Your favorite veggies

Begin by filling your pot 3/4 of the way up with salted water. You always want to salt your boiling water because it’s going to speed up the boiling process and add lots of flavor to whatever you’re boiling. Medium dice your potatoes and once the water is boiling, add the diced potatoes. Cook 6 to 7 minutes or until slightly tender (parboiled)  when pierced with a fork. Turn off the heat and drain thoroughly. 

Thinly slice your onion and scallions, and separate the white bottoms of the scallions from the green tops. Remove the ribs and seeds from your peppers and then dice. Immediately wash your hands after handling this pepper, you don’t want that in your eyes. In a bowl combine your sour cream, juice of two limes and 4 teaspoons of water. Season with salt and pepper. 

Now you are going to begin assembling your hash. In a large pan, heat 2 tablespoons olive oil on medium high until hot. Add your parboiled potatoes in a layer and cook without stirring for about 4 minutes or until lightly browned and crispy. Add your diced pepper, sliced onions, whatever fresh veggies you have on hand, and the white bottoms of the scallions and season with salt and pepper and any other seasonings you like. I love to heavily season with rosemary and thyme as well as some garlic powder. Here is where you can add some chile paste as well. Stir for 5 minutes or until softened.  Using a spoon, create wells in the center of the hash. Crack an egg into each “well” and season with salt and pepper. Evenly top the hash with cheese and reduce the heat to low. Cover with a lid and cook 5-7 minutes or until the egg whites are set and the yolks are cooked to your desired degree of doneness and the cheese is melted. Serve the finished hash with a drizzle of the lime sour cream and garnish with the green tops of the scallions.