Skip to content

Mexican Breakfast Hash

    Mexican breakfast hash

    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. 

    The trick to making this recipe is to be patient with all of the cooking steps. The potatoes must be tender but not too soft, or they will break when baking.

    The veggies need to be sauteed just a little so that when all the ingredients are put together in the oven, they combine at just the perfect amount of texture and taste. 

    What You Need to Make Mexican Breakfast Hash

    Many of these ingredients will need to be fresh, and they feature simple ingredients you can find at the grocery store. If you prefer more protein, a common addition to this dish is chorizo, bacon, or mushrooms. If you are vegan, cheese and sour cream can be removed and replaced with nutritional yeast garnished at the end. 

    ingredients to make Mexican breakfast hash

    Ingredients: 

    • Red potatoes
    • Olive oil
    • Paprika 
    • Cumin
    • Black beans
    • Red onion
    • Jalapeno peppers
    • Limes
    • Red bell pepper
    • Eggs 
    • Cilantro
    • Green onions
    • Sour cream
    • Cheddar cheese
    • Salsa 
    • Salt and pepper

    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.

    red potatoes, olive oil, paprika, salt, and pepper in a large bowl

    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).

    vegetables for Mexican breakfast hash sautéed in a skillet

    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).

    remaining ingredients for Mexican breakfast hash layered in a skillet

    Garnish and serve: When ready, finish with salsa and sour cream, garnish with cilantro, limes, and green onions, and serve. 

    Mexican breakfast hash served on a plate

    Recipe FAQs

    What should I serve this hash with? 

    Hash is a great standalone dish as it has starch, protein, and vegetables. A common addition would be avocados, a slice of toast, or nachos. 

    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.

    Mexican breakfast hash

    Mexican Breakfast Hash

    Matthew Chin
    This filling and flavourful dish is a great way to start your morning. This Mexican hash is loaded with fresh ingredients, delicious spices, and the right amount of sauces to really bring the dish together. This also makes for a beautiful dish to impress guests.
    No ratings yet
    Prep Time 10 mins
    Cook Time 35 mins
    Course Breakfast
    Servings 4
    Calories 349 kcal

    Ingredients
      

    • 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)

    Instructions
     

    • 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.

    Notes

    If you prefer more protein, a common addition to this dish is chorizo, bacon or mushrooms. If you are vegan, cheese and sour cream can be removed and replaced with nutritional yeast garnished at the end.
    The potatoes need to be tender but not too soft, or it will break when baking. The veggies need to be sauteed just a little so that when all the ingredients are put together in the oven, they combine at just the perfect amount of texture and taste.

    Nutrition

    Calories: 349kcalCarbohydrates: 25.1gProtein: 14.9gFat: 18.1gSaturated Fat: 6.7gSodium: 0.4mgFiber: 7.3gSugar: 4.7g
    Tried this recipe?Let us know how it was!

    Here are a few other recipes you might enjoy!

    Matthew is a recipe developer and food photographer based in Canada. He enjoys all things food, drink and makes his best decisions with a mimosa in hand.

    Like this recipe? Leave your comments below!

    Your email address will not be published. Required fields are marked *