Smoky Pepper and Potato Breakfast Hash
with Avocado and Lime Crema
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.
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
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 contain 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)
1 unit(s)
Lime
56 g
Crispy Shallots
(Contains Wheat May contain Gluten)
Not included in your delivery
3.5 tbsp
Oil*
½ tsp
Salt*
½ tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450F.
- Wash and dry all produce.
- Cut potatoes into 1-inch pieces.
- To an unlined baking sheet, add potatoes, half the smoked paprika garlic blend and 2 tbsp oil. (NOTE: For 12 servings, use 2 baking sheets, with 4 tbsp oil per sheet.) Season with 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.
- Halve, peel, then cut onion into 1/4-inch pieces.
- Halve, pit, then peel avocado. Cut into 1/4-inch pieces.
- Thinly slice green onion.
- 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 heat. When hot, add 1.5 tbsp (3 tbsp) oil, then peppers and onions. Cook, stirring often, for 5-6 min, 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.