Smoky Pepper and Potato Breakfast Hash
Serve 6 | with Avocado and Lime Crema- Sulphites
- Milk
- Wheat
- Tree nuts
- Wheat
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Gluten
Rise and shine with this savoury breakfast potato hash! Packed with creamy avocado, colourful peppers, fresh cilantro and a smoky kick of paprika, it’s the perfect way to start your day. Ingredients: Russet potato • Avocado • Sweet bell pepper • Yellow onion • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Limes • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Cilantro • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites) • Green onion.
Ingredients
2 unit(s)
Sweet Bell Pepper
1 unit(s)
Yellow Onion
4 unit(s)
Russet Potato
12 g
Smoked Paprika-Garlic Blend
(Contains: Sulphites May be present: Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
2 unit(s)
Avocado
2 unit(s)
Green Onion
14 g
Cilantro
2 unit(s)
Sour Cream
(Contains: Milk May be present: Milk)
1 unit(s)
Lime
56 g
Crispy Shallots
(Contains: Wheat May be present: Gluten)
Not included in your delivery
3.5 tbsp
Oil*
½ tsp
Salt*
½ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1-inch pieces.
- To 2 unlined baking sheets, add potatoes, half the Smoked Paprika-Garlic Blend and 2 tbsp oil. (NOTE: For 12 servings, use 2 tbsp oil per sheet.)
- Season each sheet with 1/4 tsp salt and pepper, then toss to coat.
- Roast potatoes in the middle of the oven for 24-28 min, flipping halfway through, until tender and golden. (NOTE: For 12 servings, roast in the top and the bottom of the oven, rotating sheets halfway through.)
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Peel, then cut yellow onion into 1/4-inch pieces.
- Halve, pit, then peel avocado. Cut into 1/4-inch pieces. Season with salt and pepper.
- Thinly slice green onions.
- Roughly chop cilantro.
- Zest, then juice lime.
- To a small bowl, add sour cream, 1/2 tsp (1 tsp) lime zest and 1 tsp (2 tsp) lime juice. Season with salt and pepper, then stir to combine.
- Heat a large non-stick pan over medium-high. When hot, add 1 1/2 tbsp (3 tbsp) oil, then peppers and yellow onions. Cook 5-6 min, stirring often, until veggies have softened. Season with remaining Smoked Paprika-Garlic Blend, then season with salt and pepper.
- Transfer veggies to a large serving bowl.
- Remove potatoes from the oven and transfer to the large bowl with veggies. Toss to combine.
- Divide potato hash between plates, then top with avocado, green onions and cilantro. Sprinkle crispy shallots over top.
- Dollop lime crema over top.
Customer reviews
Review summary
Updated on Feb 2026- Portions: Some reviewers found the recipe insufficient for 6 people, suggesting it's better suited for 4 servings.
