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Southwestern Hash with Chimichurri Eggs

Course Breakfast
Cuisine Cuban
Keyword vegetarian
Total Time 45 minutes
Servings 2
Author Cherry on My Sundae



  • 1 cup parsley finely chopped
  • 1 shallot minced
  • 1 garlic minced
  • ½ teaspoon red chili flakes
  • juice and zest of 1 lemon
  • 2 tablespoon red wine vinegar
  • ½ cup olive oil
  • salt and pepper


  • 2 potatoes cut into bite-size chunks
  • 2 tablespoon oil divided
  • 1 fresno chili thinly sliced
  • 2 garlic cloves finely chopped
  • 2 cups asparagus cut into 1 inch pieces
  • ½ red onion diced
  • 1 bell peppers diced
  • 1 fennel diced
  • 2 roma tomatoes diced
  • 2 teaspoon cumin
  • 2 teaspoon paprika
  • 1 teaspoon oregano
  • salt and pepper

Key lime hollandaise

  • 1 cup boiling water
  • 3 egg yolks
  • ½ teaspoon dijon mustard
  • 1 tablespoon key lime juice
  • ½ cup plus 2 tablespoon coconut oil
  • salt and pepper

Remaining ingredients

  • 4 eggs poached
  • crusty bread for serving optional


  • Make the chimichurri. Finely chop all the ingredients including parsley, shallot, and garlic. Combine with the red chili flakes, lemon zest and juice, and olive oil. Season with salt and pepper and set aside.
  • Place the chopped potatoes in a pot filled with water. Season the water with salt. Cover the pot and bring to a boil over high heat. Cook the potatoes until fork-tender, about 10 minutes. Remove from heat and drain.
  • Heat 1 tablespoon oil in a saute pan. Add the potatoes and cook until golden brown and crispy on all sides, about 5 minutes. Remove from heat and set aside.
  • In the same pan, add another 1 tablespoon oil. Saute the fresno and garlic until aromatic, about 30 seconds. Add the asparagus, red onion, bell pepper, and fennel and saute until the vegetables are softened and tender, about 5-7 minutes. Add back the potatoes and chopped tomatoes. Season the vegetables with cumin, paprika, oregano, salt, and pepper. Keep warm.
  • Pour 1 cup boiling water in a blender. Close the lid and let sit for 5 minutes. Drain the water and wipe the blender clean. Add the egg yolks, dijon mustard, and key lime juice. Heat the coconut oil for 30-45 seconds or until melted and warm. Slowly pour the coconut oil in egg mixture with the blender on, emulsifying the mixture. Season with salt and pepper.
  • Poach the eggs. Portion the vegetable hash into 2-3 bowls. Top with poached eggs and drizzle the chimichurri on top. Pour the key lime hollandaise on top and serve with crusty bread.