Servings:6
In this quick dish, you’ve got some options. In the mayonnaise, it’s best to use homemade salsa or the adobo sauce from a can of chiles in adobo. If you’re pressed for time, a good store-bought salsa is fine, too, provided it’s medium-hot and not too chunky. Eggs cooked over easy work well in this recipe, but prepare them as you choose. And of course, the hash is great just on its own.
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For the chile mayonnaise:
- 1/2 cup mayonnaise
- 3 Tbs. salsa or adobo sauce
- 1 Tbs. fresh lime juice
- Salt and freshly ground black pepper to taste
对于哈希：
- 1 lb. sweet potatoes, peeled and cut into 1/2-inch cubes
- 6 Tbs. olive oil; more as needed
- 1个小洋葱，切成丁（生产1杯）
- 1/2 red bell pepper, diced (to yield 1/2-cup)
- 2 small fresh poblano or 4 Anaheim chiles (or other medium-hot chiles), cored, seeded, and diced (to yield 3/4 cup)
- 2汤匙。minced garlic
- 1 to 2 jalapeños, cored, seeded, and minced
- 2 tsp. coarse salt; more to taste
- 2汤匙。切碎的新鲜香菜
- 2 tsp. chopped fresh oregano
- 1 Tbs. fresh lime juice
- Freshly ground black pepper
- 6 eggs
- 6个小树枝新鲜的香菜
Nutritional Information
- Nutritional Sample Size based on six servings
- Calories (kcal) : 430
- Fat Calories (kcal): 300
- Fat (g): 33
- 饱和脂肪（G）：6
- 多不饱和脂肪（G）：10
- 单不饱和脂肪（G）：16
- Cholesterol (mg): 225
- Sodium (mg): 970
- Carbohydrates (g): 28
- Fiber (g): 4
- 蛋白质（G）：9
准备
做智利蛋黄酱：
- In a bowl, combine the mayonnaise, salsa, and lime juice; add the salt and pepper. Whisk until smooth. Taste and adjust the seasonings; set aside.
Make the hash:
- 将切成丁的红薯在沸腾的盐水中煮至浓汤，大约3分钟。排干并放在一边。在大型不粘锅中，加热3汤匙。用中火油的油。煮洋葱，红辣椒和切成丁的辣椒，经常搅拌，直到一切都变软，洋葱变成金黄色，大约20分钟。搅拌大蒜和墨西哥胡椒，煮1分钟。转移到板上。将热量增加到中等，并加热剩余的3汤匙。锅中的油。当油热时，加入地瓜并煮熟，经常扔，直到边缘开始变成褐色，约10分钟。 Return the onion and pepper mixture to the pan, cooking until warmed through. Stir in the salt, cilantro, oregano, and lime juice; season with pepper to taste. Transfer to a warmed plate or bowl; cover and keep warm. Add more oil to the pan if needed. When the oil is hot, crack the eggs into the pan (in batches, if necessary) andfry them sunny side up or over easy; the yolks should still be runny. Divide the hash among six plates, top each portion with a fried egg, a dollop of the chile mayo, and a cilantro sprig. Serve at once.
Reviews
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评论（5个评论）
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grlup|06/09/2012Love this!! Excellent flavors. Makes a nice dinner for a change of pace. This requires a lot of prep work but it comes together quickly once everything is ready to go. I also get less than 6 servings from this so plan accordingly.
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kansas_blondie|10/02/2011
This is a wonderful dish! Flavors are spot on and it's the perfect breakfast showstopper. The only thing I would say is the prep time is quite laborious with all the chopping. I made the hash and the mayo the night before to save time so that all I had to do was heat up the hash the next morning. Also, the recipe itself doesn't make a lot of hash once everything is cooked down, so, I almost always double mine. I also think I might try adding some chorizo sausage to the hash in the future.
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