This Mexican Breakfast Hash is loaded with seasoned, crisp potatoes, peppers, onions, bacon and eggs. This is the perfect one pan breakfast recipe! 

This Mexican Breakfast Hash is loaded with seasoned, crisp potatoes, peppers, onions, bacon and eggs! This is the perfect one pan breakfast recipe! 

 

This easy breakfast potato hash recipe is Mr. Maebells favorite breakfast. Though he isn’t one to ever turn down biscuits, gravy, or a good, hearty casserole, he loves crispy breakfast potatoes! This Mexican Breakfast Hash features perfectly seasoned potatoes, peppers, onions, crispy bacon, and eggs. It is absolutely the best way to start the day! 

This dish also happens to be naturally gluten-free and is easy to customize based on your personal preference. You can easily swap the potatoes for sweet potatoes, or bacon for ham if you prefer. Even better: It’s a one-pan meal with barely any cleanup!

Ingredients for Mexican Breakfast Hash

To make this easy one-pan fiesta breakfast hash you’ll need the following ingredients: 

  • Bacon – We chose this for the crisp texture and salty flavor. Feel free to use your preferred protein, though.
  • Diced potatoes – If crispy edges are most important to you, choose russet potatoes. If you want a creamier texture inside the potato, red potatoes or Yukon gold. You can even make a sweet potato hash!
  • Extra Virgin Olive Oil – You can substitute your favorite cooking oil. Avocado oil is a great option due to its high smoke point.
  • Seasonings – Garlic powder, Smoked paprika, Cumin, Salt. You can switch these out with your favorite seasoning blend if you prefer.
  • Onion and Peppers – Yellow, white, or red onion all work. I used a mixture of sweet peppers and jalapenos for a sweet-and-spicy blend. You can use green, yellow, orange, or red bell pepper if you prefer those better.
  • Eggs – I used large eggs, but any size or type will work. You can enjoy this without eggs as well.
crispy potatoes mixed with peppers and bacon in a cast iron skillet

How to Make Breakfast Hash

This Mexican Breakfast Hash requires just a few easy steps. You only need a mixing bowl and a large skillet.

Start by slicing the bacon into small pieces and cook over medium heat until they are crispy. Remove the bacon to a paper towel lined plate, then drain off most of the grease, leaving some to cook the potatoes.

Toss the diced potatoes in oil and spices, then add those into the skillet with the remaining bacon grease. Allow them to fry in an even layer for about 5 minutes without stirring. Once they form a nice, crispy crust, continue cooking about 10 more minutes (stirring occasionally) until they are fork tender.

Add the chopped peppers and onions to the pan and continue cooking until vegetables are tender. Finally, make four wells in the hash and carefully crack and egg into each one. Continue cooking until the eggs have set to your liking (longer for a fully-cooked yolk, shorter for a runny yolk).

Substitutions for Breakfast Hash

This recipe is completely customizable to your taste or whatever you have on hand! Here are a few of our favorite variations:

  • Potatoes: swap for sweet potatoes, butternut squash, or your favorite root vegetable
  • Bacon: you can use any meat you prefer. Ham, sausage, ground turkey, or Impossible plant-based options will all work. 
  • Spices: swap the spice mixture for your favorite blend to get the flavor you prefer. Greek, Italian, and steak seasoning blends are delicious, too!
  • Peppers: use sweet peppers, jalapenos or if you want to omit them you can swap for mushrooms. 
  • Optional: You could toss in black beans, corn, spinach, or other greens for more fiber. Garnish with salsa, sour cream, avocado, fresh herbs, red pepper flakes, and green onions.

Tips for the Best Breakfast Potatoes

  • Cut Uniformly: To ensure the potatoes cook evenly make sure they are cut into uniform bite-size pieces. If some are very small and some are large, they will not cook through at the same time. 
  • Toss to Coat: You can toss the potatoes with the spices in a bowl, or as soon as you add them to the skillet, either work. Just make sure you coat the potatoes well so they are all perfectly seasoned.
  • Large Skillet: Use a large skillet so you have plenty of room to cook the vegetables. The more crowded they are, the more they steam instead of fry.
  • Leftovers: Store any additional servings in an airtight container in the fridge up to 3-4 days. Reheat in the oven (350 degrees F for 10-15 minutes), air fryer (350 degrees F for 5-8 minutes), or in a covered skillet (medium heat about 5-10 minutes stirring occasionally).

More Breakfast Recipes

 

This Mexican Breakfast Hash is loaded with seasoned, crisp potatoes, peppers, onions, bacon and eggs! This is the perfect one pan breakfast recipe! 

Get the Recipe: Mexican Breakfast Hash Recipe

Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Yield: 4 servings
Author: Annie Holmes
This Mexican Breakfast Hash recipe is loaded with seasoned, crisp potatoes, peppers, onions, bacon and eggs! This is the perfect one pan breakfast recipe! 
5 from 8 ratings
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Ingredients
 

  • 4 slices bacon
  • 4 cups diced potatoes, scrubbed clean (about 4 medium size potatoes)
  • 2 tablespoons olive oil, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/2 cup red or white onion, chopped
  • 1 cup chopped peppers, I used sweet peppers and seeded jalapeños, but bell pepper works too
  • 4 eggs

Equipment

Instructions
 

  • Carefully slice the bacon into small pieces. Heat your skillet to medium heat and cook bacon until crisp, approximately 4 minutes, stirring often. When bacon is crisp remove from skillet and place on a paper towel.
  • Drain off the bacon grease, reserving about 1 tablespoon of the grease in the skillet.
  • Toss the potatoes in a large plastic bag or bowl and toss with one tablespoon of olive oil, coat well. Toss the potatoes in the spices until evenly coated.
  • Add the potatoes to the skillet in an even layer. Fry the potatoes at least 5 minutes, without stirring. Stir occasionally and cook about 10 minutes until they are fork tender.
  • Add the peppers and onions and the last tablespoon of olive oil if needed, cook, stirring occasionally until tender. This should take 5-7 minutes.
  • Make four wells in the hash and carefully crack an egg in each one. Cook until the eggs have set to your liking.

Notes

Garnish with salsa, sour cream, avocado and green onion if desired.
Serving: 0.25 of the skillet, Calories: 449kcal, Carbohydrates: 29g, Protein: 19.5g, Fat: 28g, Cholesterol: 390mg, Sodium: 500mg, Fiber: 5g, Sugar: 4.9g
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