Cheesy fried eggs over nacho potato hash

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Step 1

Preheat oven to 425 degrees with rack on top position

Step 2

-Wash and dry produce -Dice potatoes into 1/2-inch pieces -Core, deseed and dice bell pepper into 1/2-inch pieces -Halve, peel, and thinly slice half the onion -Dice the remaining onion into 1-inch pieces

Step 3

Toss potatoes, bell pepper, and diced onion on baking sheet with a large drizzle of oil, seasoning with southwest spice, salt, and pepper

Step 4

Roast on top rack until potatoes are brown and soft, and peppers and onion are lightly charred at edges (25-30 minutes)

Step 5

-Finely dice tomato -roughly chop cilantro -mince jalapeno (remove ribs and seeds for less heat)

Step 6

Medium bowl: combine tomato, half the cilantro, and jalapeno -add half the vinegar, 1/4 tsp sugar, and pinch of salt and pepper -stir

Step 7

Small bowl: combine sliced onion and remaining vinegar, 1/4 tsp sugar and 1/4 tsp salt -stir -cover with plastic wrap and microwave for 30 seconds

Step 8

-When veggies have about 5 minutes left, heat a drizzle of oil in a large pan over medium-high heat -crack eggs into pan and cover, fry eggs to preference, seasoning with salt and pepper

Step 9

When eggs have about 1 minute left, sprinkle each with Mexican cheese and cover pan to melt cheese, then remove from heat

Step 10

Once veggies are done, salt and pepper them then divide potato hash, cheesy fried eggs, pico de Gallo, pickled onion, and smokey red pepper crema between plates

Step 11

Sprinkle remaining cilantro on plates if desired and serve