- Level
- easy
- Prep Time
- 25 mins
- Total Time
- 1 h 5 m
- Serves
- 4
Ingredients
- For hash:
- 1 bag
- mini yellow potatoes, quartered
- 680 g
- 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
- 15 ml
- 1⁄2 tsp
- salt
- 2 ml
- 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
- 60 ml
- 2 tbsp
- freshly squeezed lime juice
- 30 ml
- 1⁄4 tsp
- salt
- 1 ml
- For assembly:
- 4
- Compliments Smash Burgers
- 1⁄2 pkg
- Monterey Jack with Jalapeno Slices
- 170 g
- 1 tbsp
- Extra Virgin Olive Oil
- 15 ml
- 4
- large eggs
- 1⁄8 tsp
- salt
- 0.5 ml
- 1
- ripe avocado, pitted and sliced into thin wedges
- Mexican hot sauce for serving
Directions
Step 1
Preheat the oven to 400°F (204°C). Preheat a clean, oiled grill to medium-high.
Step 2
On 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.
Step 3
To prepare the pico de gallo, in a medium bowl, combine tomatoes with onion, cilantro, lime juice and salt. Set aside.
Step 4
To 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.
Step 5
Heat 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.
Step 6
Transfer 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.
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