Tex-Mex Breakfast Hash
This Tex-Mex Breakfast Hash is bursting with vibrant flavors and hearty ingredients, perfect for a cozy brunch or quick weekday meal!
Servings: 4 servings
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 yellow onion chopped
- 2 large sweet potatoes diced into 1/2" cubes
- 1 red bell pepper diced
- 15 ounces black beans canned, drained and rinsed
- 4 large eggs
- 1/4 cup shredded cheese
- 1/2 cup salsa
- 1 avocado sliced
Instructions
Step 1: Prepare Your Ingredients
- Start by washing and peeling your sweet potatoes. Dice them into 1/2-inch cubes for even cooking. Chop your yellow onion and red bell pepper. Drain and rinse the black beans, and slice the avocado for topping later.
Step 2: Sauté the Vegetables
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Next, add the diced sweet potatoes and cook for about 10 minutes, stirring occasionally, until they start to soften.
Step 3: Add the Bell Pepper and Black Beans
- Once the sweet potatoes are tender, add the diced red bell pepper and black beans to the skillet. Stir everything together and let it cook for another 5-7 minutes until the bell pepper is softened and everything is heated through.
Step 4: Create Wells for the Eggs
- Using a spatula, create four small wells in the hash mixture. Crack an egg into each well, being careful not to break the yolk. Cover the skillet with a lid and cook for about 5-7 minutes, or until the eggs are cooked to your liking. If you prefer your eggs firmer, you can cook them a bit longer.
Step 5: Add Cheese and Salsa
- Once the eggs are almost done, sprinkle the shredded cheese over the top of the hash. Allow it to melt for about 1-2 minutes. Drizzle the salsa over the entire dish, adding a fresh punch of flavor.
Step 6: Serve and Enjoy
- Remove the skillet from heat and carefully transfer the Tex-Mex Breakfast Hash to plates. Top each serving with sliced avocado for that creamy texture. Enjoy your delicious creation warm!
Equipment
- Large Skillet
- Spatula
- Knife and cutting board
- Measuring Cups and Spoons
Notes
- For an extra kick, add diced jalapeños or a sprinkle of chili powder to the hash.
- Adjust egg cooking time to suit your preferred yolk consistency, from runny to firm.
- This dish is great for meal prep; store the hash in the fridge up to 3 days and reheat before adding eggs.