Cheesy Fried Eggs over Nacho Potato Hash
with Pico de Gallo & Smoky Crema
Familiar nacho flavours without the high calories? Yes please!
Cals 365 · Prot 11 · Carbs 62 · Fat 10
Vegetarian
Chef's choice
Low Carb
Tips for Kids
30 min
Familiar nacho flavours without the high calories? Yes please!
Cals 365 · Prot 11 · Carbs 62 · Fat 10
Vegetarian
Chef's choice
Low Carb
Tips for Kids
Ingredients
Hash & eggs
Organic Eggs
5*
4 Piece
Sweet potatoes
400 Grams
Red pepper
1 Piece
Vegetable oil
1 Tbsp
Fajita seasoning
10 Grams
Garlic onion powder
4 Grams
Salt
0.5 Tsp
Lime
1 Piece
Red onion
1 Piece
Tomatoes
1 Piece
Fresh coriander
15 Grams
Sour cream
4*
60 Grams
Smoked paprika powder
2 Grams
Black pepper
0.5 Tsp
Grated cheddar
4*
60 Grams
Allergens
*5 Eggs, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 1529 / 365 |
| Fats (g) | 9.9 |
| of which saturated (g) | 4.7 |
| Carbohydrates (g) | 62 |
| of which sugars (g) | 18.3 |
| Fibers (g) | 12 |
| Proteins (g) | 11.1 |
| Salt (g) | 0.4 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
Preheat the oven to 220°C/200°C fan. Peel and chop the sweet potatoes into bite-sized pieces. Deseed and roughly chop the pepper. Add the sweet potatoes and peppers to a baking tray with a drizzle of vegetable oil, the fajita seasoning, garlic onion powder and a generous pinch of salt. Toss to coat. Roast for 20 min until the vegetables are tender.
Tip! If cooking for kids, go easy on the spices or keep a portion of the potato and peppers plain. Drizzle them with vegetable oil and roast separately on the baking tray.
2 Make salsa
Meanwhile, slice the lime into wedges. Peel and finely chop the onion. Finely chop the tomatoes. Finely chop the coriander leaves. Add the lot to a small bowl with a generous squeeze of lime (reserve some for garnish) and a pinch of salt. Mix well and set aside.
Tip! If cooking for kids, keep a portion of the tomatoes to the side before mixing with the onion, coriander and lime.
3 Make crema
In a small bowl, combine the sour cream and smoked paprika with a pinch of salt. This is your smoky crema
Tip! If cooking for kids, go easy on the spice or keep a portion of the sour cream plain and set aside.
4 Fry eggs
When the sweet potatoes and peppers have 5 min left, heat a large non-stick pan with a drizzle of vegetable oil over a medium heat. Once hot, crack the eggs into the pan with a pinch of salt and pepper and fry for 2-4 min or until done to your liking. Remove the pan from the heat and sprinkle each egg with the cheddar cheese. Cover the pan with a lid for the cheese to melt.
Tip! If cooking for kids, fry their eggs without cheese and keep a portion of the cheese aside.
5 Serve
Divide the potatoes and peppers among plates. Top with the cheesy eggs followed by the pico de gallo and the smoky crema. Garnish with the remaining lime wedges.
Tip! Plate the plain potatoes, peppers, tomatoes and egg separately for your kids and serve the plain sour cream and cheese to the side.
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