Southwest Breakfast Hash

Dairy-free, Gluten-free

Southwest Breakfast Hash

Before you think this recipe is going to take all morning to make, let me just start by saying - I had this Southwest Breakfast Hash on the table in under 45 minutes, with only 10 minutes of that being prep time!

I love to use all of the veggies I have on hand to make a simple, delicious breakfast hash. On a mission to reduce food waste and make a hearty meal, I came up with this combination of potatoes, bell peppers, onion, and southwest-inspired seasonings.

Whip out your cast iron skillet and let’s get started!

Southwest Breakfast Hash

Prep Time: 10 minutes

Cook Time: About 45 minutes

What you’ll need:

• 3 Tbsp avocado oil

• 2 cups finely diced red potatoes

• 1 red bell pepper, finely diced

• 1 orange bell pepper, finely diced

• 1/2 yellow onion, diced

• 2 cloves garlic, minced

• 1/2 Tbsp onion powder

• 1 1/2 tsp cumin

• 1 tsp chili powder

• salt + pepper

• 5 eggs

• Avocado for topping

  NOTE: will need Cast Iron Skillet

What to do:

1. Preheat oven to 375 degrees F

2. Coat your cast iron skillet with the avocado oil and add the diced potatoes, bell peppers, onion, and garlic

3. In a small bowl, mix the spices together

4. Toss seasoning with potatoes and veggies in the skillet

5. Sautee on the stovetop for 10-12 minutes

6. Place skillet into the preheated oven for 25 minutes

7. Remove from oven, make 5 small indents in the hash, crack eggs on top

8. Place back in oven for 8-10 minutes

9. Top with avocado and serve!

This skillet makes enough for about 5 servings, so it’s perfect to feed a family and you may even have leftovers! I like to heat up the hash and add a freshly fried egg and avocado to make it just like new!

Be sure to tag #wanderfullywholesomeeats if you make this meal and let me know how you like it!

xoxo

Danielle Webb