Skillet Sausage and Pepper Hash
Serves 2 | with Guacamole and Fried Eggs
We've turned the ultimate breakfast burrito into a skillet! This loaded hash comes with crispy potatoes, creamy guacamole and fried eggs for a hearty wake-up call.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
2 unit(s)
Egg
(Contains Egg)
1 unit(s)
Yellow Onion
400 g
Red Potato
½ cup
Monterey Jack Cheese, shredded
(Contains Milk)
½ cup
Cheddar Cheese, shredded
(Contains Milk)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Garlic, cloves
1 cup
Tomato Salsa
(May contain Soy, Fish, Wheat, Sulphites, Egg, Milk, Sesame, Crustaceans, Mustard)
6 unit(s)
Flour Tortillas
(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)
3 tbsp
Guacamole
7 g
Cilantro
Not included in your delivery
½ tsp
Sugar*
½ tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat oven to 425ºF. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Peel, then cut onion into 1/2-inch pieces.Core, then cut pepper into 1/2-inch pieces.Peel, then mince or grate garlic.Roughly chop cilantro.
Heat a large oven-proof pan over medium-high heat. When hot, add 1 tbsp oil, then peppers and onions. Cook, stirring occasionally, until softened, 3-4 min. Add pork and garlic. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper, then transfer pork and veggies to a medium bowl.
Return the same pan to medium. When hot, add 1 tbsp oil, then potatoes. Season with 1/4 tsp salt and 1/4 tsp pepper. Cook, stirring occasionally, until potatoes start to brown and crisp, 3-4 min. Add 1/2 cup water. Cover and cook, stirring occasionally, until potatoes are fork-tender 10-12 min. When potatoes are done, add salsa, pork and veggies and 1/2 tsp sugar. Season with 1/8 tsp salt and 1/8 tsp pepper, then stir to combine. Remove from heat.Sprinkle both cheeses over top. Using the back of a spoon, create 2 indents in hash. Crack one egg into each indent, then season with salt and pepper.Bake skillet hash in the middle of the oven until egg whites are set but yolks are still runny, 9-11 min**.
Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas!)Let skillet hash cool slightly before serving.Divide skillet hash between plates. Spoon guacamole over top and sprinkle with cilantro.Serve tortillas on the side for dipping or filling.