Southwestern Hash

Updated at: Wed, 16 Aug 2023 23:57:17 GMT

Step 1

Preheat oven to 425 degrees. Dice potatoes and sweet potatoes into ½” pieces. Dice poblano and bell peppers into ¾” pieces. Dice onion into ¾” pieces.

Step 2

Toss potatoes and sweet potato on the baking sheet with a large drizzle of oil, Southwest spice, salt, and pepper. Roast for 15 minutes.

Step 3

Once potatoes have roasted for 15 minutes remove the sheet from oven and add poblano, bell pepper, and onion. Carefully toss together with another drizzle of oil, garlic powder, salt, and pepper. Return to oven until everything is brown and tender, 15 to 18 minutes.

Step 4

While the potatoes roast, in a small bowl combine sour cream with hot sauce to taste. Add water 1 teaspoon at a time until the mixture reaches drizzling consistency. Season with salt. Set aside.

Step 5

While veggies are roasting, cook eggs sunny side up. Season with salt and pepper. Set aside.

Step 6

Once veggies are done, remove the sheet from the oven and carefully push everything together into piles. Sprinkle the piles with Mexican cheese and Monterey Jack cheese and return to the oven until the cheese melts (2-3 minutes). Divide cheesy hash between plates, cover with fried eggs, and drizzle the hot sour cream sauce on top.

Step 7

Sprinkle chopped basil on top

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