Southwest Hash


This hearty breakfast option would please any brunch crowd!  I love making this for a great on-the-go breakfast.  I’ve even added scrambled eggs since they warm up better in the microwave.  This is full of southwest flavor – something I learned a bit about living in Dallas!


1 large Sweet Potato, diced

1 14oz can Black Beans, drained and rinsed

2 cups Fresh Spinach

1 Red Pepper, diced 

1 cup Yellow Onion, diced

1 cup Monterey Jack Cheese

Salt & Pepper

Cilantro (optional)

4 Eggs

3 tbsp Canola or Vegetable Oil

In a skillet over medium high heat, add the diced sweet potatoes with the oil.  Cook until they are starting to brown.  Add in the chopped red pepper and onion, and cook until softened.  Once the hash is browned, add in the spinach – it will wilt within a few minutes.  Once spinach is wilted, throw in the beans until heated through.  Meanwhile, in a separate skillet, cook eggs to order.  I love mine over easy, as the yolk mixed in with the hash is oh-so-good!  To assemble, spoon some hash onto a plate.  Top with a sprinkle of cheese, then the egg.  Finish with fresh cilantro, and enjoy!  This should make enough for 4 people, or 4 breakfasts – if you are looking to make for reheating, just dish out the hash, cheese, cilantro, and eggs into some containers.  Heats in about 90 seconds! Breakfast for the week? Heck yeah!


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