Mexican-Style Sheet Pan Hash with Smashed Burgers
Prep Time
Cooking Mode
For hash:
1 bag mini yellow potatoes, quartered
1 red pepper, sliced between 1⁄4 to 1⁄2-inch thick
1⁄2 medium white onion, sliced between 1⁄4 to 1⁄2-inch thick
1 tbsp extra virgin olive oil
1⁄2 tsp salt
black pepper
For pico de gallo:
2 medium vine-ripened tomatoes, seeds removed and finely diced
1⁄2 medium white onion, finely diced
1⁄4 cup finely chopped cilantro, plus extra sprigs to garnish
2 tbsp freshly squeezed lime juice
1⁄4 tsp salt
For assembly:
4 Compliments Smash Burgers
1⁄2 pkg monterey jack with jalapeno slices
1 tbsp extra virgin olive oil
4 large eggs
1⁄8 tsp salt
1 ripe avocado, pitted and sliced into thin wedges
Mexican hot sauce for serving
For hash:
1 bag mini yellow potatoes, quartered
1 red pepper, sliced between 1⁄4 to 1⁄2-inch thick
1⁄2 medium white onion, sliced between 1⁄4 to 1⁄2-inch thick
1 tbsp extra virgin olive oil
1⁄2 tsp salt
black pepper
For pico de gallo:
2 medium vine-ripened tomatoes, seeds removed and finely diced
1⁄2 medium white onion, finely diced
1⁄4 cup finely chopped cilantro, plus extra sprigs to garnish
2 tbsp freshly squeezed lime juice
1⁄4 tsp salt
For assembly:
4 Compliments Smash Burgers
1⁄2 pkg monterey jack with jalapeno slices
1 tbsp extra virgin olive oil
4 large eggs
1⁄8 tsp salt
1 ripe avocado, pitted and sliced into thin wedges
Mexican hot sauce for serving
Directions
1Preheat the oven to 400°F (204°C). Preheat a clean, oiled grill to medium-high.
2On a large, rimmed baking sheet, toss potatoes with red pepper, onion, olive oil and salt. Season with pepper. Roast, flipping with a spatula halfway through, until potatoes are tender and golden, 25 to 35 min.
3To prepare the pico de gallo, in a medium bowl, combine tomatoes with onion, cilantro, lime juice and salt. Set aside.
4To assemble, grill burger patties from frozen, with the lid closed, 5 to 7 min per side or until burgers reach an internal temperature of 160°F (71°C). Arrange cheese slices over burgers for the last 2 min of cooking to melt. Set aside.
5Heat oil in a medium frying pan over medium-high heat. Once shimmering, crack in eggs. Cover with a lid or foil and continue cooking until whites are set with crisp edges but yolks are still soft, about 2 minutes. Remove from heat, then season with salt.
6Transfer hash to a large platter. Spoon over half of pico de gallo. Top with burgers, eggs and avocado wedges. Drizzle over hot sauce. Garnish with additional cilantro. Serve with remaining pico de gallo.
Disclaimer
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Personal Note
Personal Note
