Get the Recipe: Mexican Breakfast Hash
This Mexican Breakfast Hash is loaded with seasoned, crisp potatoes, peppers, onions, bacon and eggs! This is the perfect one pan breakfast recipe!
Ingredients
- 4 slices of bacon
- 4 cups of diced potatoes, scrubbed clean (about 4 medium size potatoes)
- 2 tablespoons of 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
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Equipment
- Utopia Kitchen Pre-Seasoned Cast Iron Skillet - 12.5 Inch - Black
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 pepeprs 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: 1/4 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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