Steak & Eggs over Nacho Potato Hash
with Pico de Gallo & Smoky Red Pepper Crema
Steak & Eggs over Nacho Potato Hash
Seared steak and eggs top a crispy nacho-style potato hash, finished with fresh pico de gallo and smoky red pepper crema for a bold, savory breakfast.
Ingredients
For 2 servings
- 10 ounce Bavette Steak
- 1 unit Bell Pepper
- ¼ ounce Cilantro
- 2 unit Eggs
- 1 unit Jalapeño
- ½ cup Mexican Cheese Blend
- 1 unit Red Onion
- 1 unit Roma Tomato
- 2 tablespoon Smoky Red Pepper Crema
- 1 tablespoon Southwest Spice Blend
- 5 teaspoon White Wine Vinegar
- 12 ounce Yukon Gold Potatoes
Additional Ingredients
- 1 tablespoon Cooking Oil
- Pepper
- Salt
- ¼ teaspoon Sugar
PDF
DifficultyMedium
Prep Time10m
Total Time40m
Calories870
Protein60g
Carbs47g
Fat48g
Tags:
Protein SmartFiber SmartLow SodiumMass Gain Friendly
⚠️Allergens:
🥚Eggs🥛Milk🌱SoySwaps and substitutions
For dairy-free needs, swap the cheese and smoky crema for avocado or a cashew-based sauce to keep it creamy. For egg-free or lower-cholesterol diets, replace the eggs with extra potatoes, beans, or sautéed mushrooms for a hearty plate.
What to serve with it
Serve with warm flour or corn tortillas and a simple green salad to balance the rich, savory hash. Extra pico, sliced avocado, or black beans on the side add freshness and help stretch the meal for bigger appetites.
