Southwestern Breakfast Hash

Name: Southwestern Breakfast Hash
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 serving
Ingredients: 1 large sweet potato; 1 small russet potato; 1 green bell pepper; 2 Tbsp canola oil; 1 red bell pepper; ⅔ C green onions; 3 eggs; 2 Tbsp milk; 2 tsp kosher salt; 2 tsp black pepper; 1 tsp garlic powder; Pinch chili powder; 1 avocado; handful cilantro

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6
Course
Breakfast

Southwestern Breakfast Hash

Tyler Rodriguez

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

1 large sweet potato cut into small cubes
1 small russet potato cut into small cubes
1 green bell pepper chopped
2 Tbsp canola oil
1 red bell pepper chopped
⅔ C green onions chopped
3 eggs
2 Tbsp milk
2 tsp kosher salt
2 tsp black pepper
1 tsp garlic powder
Pinch chili powder
1 avocado sliced or diced, for garnish
handful cilantro chopped, for garnish

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Instructions

In a medium saucepan, boil water, then add the cubed sweet potato and cook for about 5 minutes, or until they are slightly softened. Drain well.
Add the canola oil to a large skillet and heat over medium high. Add the sweet and russet potato and cook until they begin browning, around 5 minutes.
Add the green and red bell pepper, sprinkle with the salt, pepper, and garlic powder, then continue cooking for another 5 minutes. Add the green onions and cook for an additional minute.
Whisk together the eggs and milk for a few minutes while the vegetables are cooking, then pour into the skillet. Stir around as the eggs cook, for about 2 or 3 minutes, or until set and fluffy. Sprinkle with the chili powder, remove from heat, and garnish with the avocado and cilantro. Serve immediately.