This spicy and filling Mexican breakfast hash is loaded with tons of fresh flavors that will make your mornings instantly better! This recipe requires a little more effort to make, but when done right, the layers make for a knockout meal.
Why You’ll Love This Recipe
Full of Mexican flavors: This Mexican hash features a robust combination of cumin, paprika, jalapenos, and salsa, which gives it a spicy, earthy, and complex flavor profile that is satisfying and delicious.
A balanced meal: Not only does this Mexican potato hash taste great, but it’s also balanced, containing protein, carbs, and vegetables. It’s an excellent way to start your day on a healthy note.
Versatile: This recipe can be tailored to suit your dietary needs or preferences. It can be transformed into a vegan breakfast hash or loaded with extra protein for a boost. It’s perfect for any time of day, not just breakfast!
You’ll need the following ingredients to make this delicious Mexican hash recipe:
Red Pepper: Red bell pepper adds a sweet, slightly bitter flavor and a splash of color to the dish. For a bit of heat, consider adding spicy peppers.
Eggs: The recipe calls for whole eggs, but for a lower-calorie or cholesterol-conscious option, you could use egg whites instead.
Cheese: Traditional cheddar cheese can be substituted with a variety of cheeses. If you’re following paleo recipes, omit the cheese.
How To Make Mexican Breakfast Hash
Bake the potatoes: Preheat oven to 350˚F and set aside a parchment-lined baking sheet. In a large bowl, add red potatoes, olive oil, paprika, and salt and pepper. Toss and spread on a baking sheet. Bake for 10-15 minutes or until tender. Once ready, set aside.
Saute the vegetables: Meanwhile, heat an oven-proof skillet and add olive oil, followed by red onions, jalapenos, and red bell peppers. Stir until veggies are tender (about 5 minutes).
Layer and bake: Begin layering your skillet with veggies, potatoes, black beans, cheddar cheese, and cracked eggs. Place the skillet in the oven and bake until the cheese is melted and the eggs are cooked (about 10 minutes).
Garnish and serve: When ready, finish with salsa and sour cream, garnish with cilantro, limes, and green onions, and serve.
- Remember to cook your potatoes on medium heat. This allows them to become tender without turning mushy.
- Using a large skillet ensures even cooking and enough space for all the ingredients. A cast-iron skillet is preferred because it distributes heat evenly and can go from stovetop to oven seamlessly.
- Sauté your veggies on medium-low heat for about 4-5 minutes. This will soften them up without losing their fresh crunch.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm it on the stove over medium heat, stirring occasionally, until heated through. If you’re reheating in a microwave, do so in 30-second intervals to avoid overcooking.
Additions & Substitutions
To increase the protein content, add some cooked chicken or turkey. If you’re following a plant-based diet, you could add some tofu or tempeh for extra grams of protein.
You could try replacing red potatoes with sweet potatoes for a different flavor and added nutrition. Sweet potato skins contain a high amount of vitamin C and fiber, making this an even healthier choice. You can add more vegetables like spinach or kale for an extra nutrient punch.
Additionally, feel free to customize the spice blend according to your preferences. If you prefer it less spicy, you can reduce the amount of jalapenos or replace them with bell peppers. Add some chili powder or taco seasoning to take this dish to the next level.
What should I serve with this Mexican hash recipe?
This dish is filling and delicious on its own, but it pairs wonderfully with a side of pico de gallo and lime wedges for added freshness. You could also serve it with some egg tacos on the side for a larger meal. Sprinkle some lime juice on top or add a dash of hot sauce for an extra kick. The tartness from lime juice or the tanginess from hot sauce will complement the spicy and earthy flavors of this Mexican hash beautifully. Enjoy this easy recipe with a glass of your favorite breakfast beverage for a complete meal.
What is traditionally in a hash?
The foundation of a hash is cooked meat (ground beef or corned beef is a popular staple), potatoes, onions and topped with eggs. It is layered and slow-cooked to bring out the sweetness of the onions, the crispiness of the potatoes, and the gooeyness of the eggs.
Here are a few other recipes you might enjoy!
Mexican Breakfast Hash
- 2 cups red potatoes (diced)
- 4 tbsp olive oil
- 1 tbsp smoked paprika
- salt and pepper to taste
- 2 tsp ground cumin
- ½ red onion (diced)
- 2 jalapeno peppers (diced)
- 1 red bell pepper (diced)
- 2 limes (sliced)
- 2 eggs
- ½ cup cheddar cheese
- ½ cup black beans
- ¼ cup sour cream
- ¼ cup salsa
- cilantro to garnish
- 2 tbsp green onions (sliced to garnish)
- Preheat the oven to 350˚F and set aside a parchment lined baking sheet.
- In a large bowl add red potatoes, 2 tbsp olive oil, paprika and toss until evenly coated.
- Spread the potatoes on a baking sheet and bake until tender, 10-15 minutes.
- Meanwhile, heat an oven proof skillet on medium-high.
- Add olive oil followed by onions, bell pepper, jalapenos and cumin. Sir and cook until tender, about 5 minutes.
- Lay vegetables flat in the skillet and begin layering with red potatoes, black beans, cheddar cheese and cracked eggs.
- Bake for 10-15 minutes or until eggs are fully cooked.
- Once ready, garnish with salsa, sour cream, cilantro, green onions, limes and serve.