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0 from 3 votes

Southwestern Breakfast Hash

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.