Skillet Sausage and Pepper Hash
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
350 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 Mustard, Wheat, Sesame, Crustaceans, Egg, Sulphites, Fish, Milk, Soy, Tree nuts, Gluten)
6 unit(s)
Flour Tortillas
(Contains Sulphites, Wheat May contain Egg, Milk, Tree nuts, Sesame, Soy, Wheat)
3 tbsp
Guacamole
7 g
Cilantro
Not included in your delivery
¼ tsp
Pepper*
½ tsp
Salt*
½ tsp
Sugar*
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- 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.