Southwestern Breakfast Hash
User Reviews
5
2 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
6
-
Course
Breakfast
Southwestern Breakfast Hash
Report
A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
Share:
Ingredients
- 1 sweet potato cut into small cubes, large
- 1 potato cut into small cubes, small, russet variety
- 1 green bell pepper chopped
- 2 Tbsp canola oil
- 1 red bell pepper chopped
- ⅔ C green onions chopped
- 3 egg
- 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
- cilantro chopped, for garnish, handful
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.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
Other Recipes
You'll Also Love
