Step 1

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. • Dice potatoes into ½-inch pieces. Core, deseed, and dice bell pepper into ½-inch pieces. Halve, peel, and cut onion into ½-inch-thick wedges. Mince a wedge or two until you have 1 TBSP (2 TBSP for 4); place in a medium bowl and set aside.

Step 2

• Toss potatoes, bell pepper, and onion wedges on a baking sheet with a large drizzle of olive oil. (For 4 servings, divide between 2 sheets.) Season with Southwest Spice, salt, and pepper. • Roast on top rack (top and middle racks for until potatoes are golden brown and softened and bell pepper and onion are lightly charred at the edges, 25-30 minutes.

Step 3

• Meanwhile, finely dice tomato. Roughly chop cilantro. Mince jalapeño, removing ribs and seeds for less heat. Halve lime. • To bowl with minced onion, add tomato, half the cilantro, and jalapeño to taste. Add juice from half the lime, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt and pepper; stir to combine.

Step 4

• When veggies have about 5 minutes left, heat a drizzle of oil in a large pan over medium-high heat. Crack eggs* into pan and season with salt and pepper. Fry eggs to preference. • When eggs have about 1 minute left, sprinkle each with Mexican cheese; cover pan to melt cheese. • Remove pan from heat.

Step 5

• Once veggies are done, top with juice from remaining lime to taste. Carefully toss to combine. Season with salt and pepper.

Step 6

• Divide potato hash between plates; top with fried eggs, pico de gallo, and smoky red pepper crema. Sprinkle with remaining cilantro if desired and serve.