Whether as a weeknight dinner or weekend brunch, this smoky spiced and colourful hash is a cinch to create with our PC Black Label Chipotle Oil and just a few additional ingredients. Customize your dish with a sprinkle of shredded cheese, diced avocado, or cubed ham.
- Serves: 4
- Prep time: 20 minutes
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Cook time: 35 minutes
- 3 tbsp (45 mL) PC Black Label Chipotle Oil
- 2 cups (500 mL) chopped red onions
- 1-½ cups (375 mL) chopped sweet yellow pepper
- 1/3 cup (75 mL) chopped green onions
- 2 cups (500 mL) finely diced, peeled yellow potatoes
- 3/4 tsp (4 mL) ground cumin
- 1 tsp (5 mL) salt
- 4 eggs
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1 tbsp (15 mL) - chopped fresh coriander
- In large nonstick frying pan, heat 2 tbsp (25 mL) of the oil over medium heat; cook red onions, pepper and green onions for 6 to 8 minutes, stirring occasionally, or until softened. Stir in potatoes, cumin and 1/4 cup (50 mL) water; cook for 15 to 20 minutes, scraping bottom of pan with spatula occasionally, or until potatoes are tender and crisp. Stir in 3/4 tsp (4 mL) of the salt. Set aside.
- In medium nonstick frying pan, heat remaining 1 tbsp (15 mL) oil over medium heat. Gently crack eggs into pan; cook for 1 minute or until set. Gently flip eggs; sprinkle with remaining 1/4 tsp (1 mL) salt and cook for 30 seconds.
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Divide hash among four plates; top each with an egg. Serve garnished with coriander.
- Makes 4 servings
- Per serving: 280 calories, fat 16 g, sodium 660 mg, carbs 27 g, fibre 4 g, protein 10 g
