5 from 3 votes
Southwestern Vegetable Hash and Fried Eggs
This Southwestern vegetable hash with eggs features sweet potatoes, butternut squash, peppers, and tons of Southwestern spices and is so easy to make–perfect for breakfast or brunch.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
4
Calories:
287 kcal
Course:
Breakfast
Ingredients
- 2 cups sweet potato large diced
- 2 cups butternut squash , large diced
- 4 tablespoons butter , divided
- 1 onion diced, medium
- 1 red bell pepper , diced
- 1 green bell pepper , diced
- 1 Anaheim pepper , sliced
- 1 jalapeño , sliced
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic salt
- black pepper freshly ground
- 4 egg
Instructions
- In a medium saucepan, bring sweet potatoes and squash to a boil and cook for 10 minutes. Drain and set aside.
- Heat a large skillet over medium heat and melt 2 tablespoons butter. Saute onion and bell and Anaheim peppers for 5 minutes. Add sweet potatoes, squash, jalapeño and spices and cook for 5-8 more minutes, stirring occasionally.
- In a skillet, melt the remaining butter over medium heat and fry eggs 2 at a time. Place eggs over hash and serve with salsa if desired.
Cup of Yum
Notes
- This vegetable hash is best eaten the day it's made. However, you could store leftovers in an airtight container in the refrigerator for a couple of days and gently reheat them in a skillet. However, I recommend cooking the eggs just before serving.
Nutrition Information
Calories
287kcal
(14%)
Carbohydrates
29g
(10%)
Protein
9g
(18%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.5g
(25%)
Cholesterol
194mg
(65%)
Sodium
833mg
(35%)
Potassium
726mg
(15%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
18704IU
(374%)
Vitamin C
86mg
(96%)
Calcium
105mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 287
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 29g | 10% |
| Protein | 9g | 18% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 194mg | 65% |
| Sodium | 833mg | 35% |
| Potassium | 726mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 18704IU | 374% |
| Vitamin C | 86mg | 96% |
| Calcium | 105mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.