Southwest Breakfast Hash

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 bell pepper, diced
• 1 jalapeño, seeded and diced
• 2 cups diced potatoes
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 4 eggs
• 1/4 cup chopped cilantro
• 1/4 cup shredded cheddar cheese (optional)

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add onion, bell pepper, and jalapeño; cook until softened, about 5 minutes.
3. 3 Stir in potatoes, cumin, chili powder, smoked paprika, salt, and pepper.
4. 4 Cook, stirring occasionally, until potatoes are tender, about 10 minutes.
5. 5 Make four small wells in the hash and crack an egg into each well.
6. 6 Cover skillet and cook until eggs are set, about 3-4 minutes.
7. 7 Sprinkle with cilantro and cheddar cheese if using.
8. 8 Serve immediately.

Nutrition

Tips

• For a heartier meal, serve with warm tortillas.
• Add a dollop of sour cream or avocado slices for extra flavor.
• Prep the veggies ahead of time to save morning prep time.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat until warmed through.

Serving Suggestions

• Pair with a fresh fruit salad for a balanced breakfast.
• Serve with a side of salsa or hot sauce for an extra kick.

FAQ