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CHEESE-TASTIC SOUTHWESTERN HASH
with Peppers, Sour Cream & a Fried Egg
WHAT WE SEND (2 servings | 4 servings) CALORIES 740 PREP IN 10 MIN READY IN 45 MIN
Keep refrigerated * Times may vary based
on CustomPlate choices.
Potatoes Sweet Potato Long Green Green Bell If you chose to modify your meal, follow the CustomPlate
(12 oz | 24 oz) (1 | 2) Pepper Pepper instructions on the flip side of this card.
(1 | 2) (1 | 2)
Onion Shredded Shredded Southwest Bacon
(1 | 2) Mexican Monterey Jack Spice Blend (4 oz | 8 oz)
Cheese Blend (1 | 2) (1 | 2) Calories: 820
(1 | 2) Contains: Milk
Contains: Milk
WHAT YOU’LL NEED
Garlic Powder Sour Cream
(1 | 2) (2 | 4)
Kosher Salt Cooking Oil
Contains: Milk Black Pepper (1 TBSP | 2 TBSP)
Give friends $20 off their first box and Eggs
You may receive potatoes
that are a different color.
you’ll get a $20 credit when they cook (2 | 4)
No matter the hue, they with us. EveryPlate.com/referral Contains: Eggs
will be just as delicious!
If you accidentally get a little piece of shell in your cracked egg in Step 4, use one of the broken halves of your
CHEF’S eggshell to scoop it up—the jagged edge will cut right through the viscous white.
TIP
Adjust rack to middle position (top and middle positions for Toss potatoes and sweet potato on a baking sheet with a drizzle
4 servings) and preheat oven to 425 degrees. Wash and dry of oil, Southwest Spice Blend, salt, and pepper. Roast on middle
produce. Dice potatoes and sweet potato into ½-inch pieces rack for 15 minutes (you’ll add more to the sheet in the next step).
(peel sweet potato first for a smoother texture, if you like). Core,
deseed, and dice green pepper and bell pepper into ¾-inch pieces.
Halve, peel, and dice onion into ¾-inch pieces.
Once potatoes have roasted 15 minutes, remove sheet from oven. When veggies have a few minutes left, heat a drizzle of oil in a
Carefully push potatoes to one side of sheet. On opposite side of sheet, large pan over medium heat. Once hot, crack eggs into pan and
toss green pepper, bell pepper, and onion with a drizzle of oil, garlic cover. (For 4 servings, you may want to cook eggs in batches.) Fry
powder, salt, and pepper. Return to oven and roast until veggies are eggs to preference. Season with salt and pepper.
browned and tender, 15-18 minutes. (For 4 servings, leave potatoes
roasting; toss veggies on a second sheet and roast on top rack.)
Add bacon to a medium dry pan in a single layer; heat over
medium-high heat. Cook, turning occasionally, until crispy,
6-10 minutes. Turn off heat; transfer bacon to a paper-towel-
lined plate. Once cool enough to handle, roughly chop.
Once veggies are done, remove sheet from oven and carefully push
everything together into one pile (we like using a spatula for the job!).
Sprinkle evenly with Mexican cheese blend and Monterey Jack;
return to oven until cheese melts, 2-3 minutes more. Divide hash
between plates. Top with fried eggs and dollop with sour cream.
(Like things spicy? Instead of dolloping sour cream, mix it in a small
bowl with a dash of hot sauce from your pantry. Add water 1 tsp at a
time until mixture reaches a drizzling consistency. Drizzle over hash.)
Sprinkle bacon over veggies before adding cheese.
Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.
Bacon is fully cooked when internal temperature reaches 145°.
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