Tex Mex Breakfast Hash and Eggs
Start your day with a bold and hearty **Tex-Mex Breakfast Hash and Eggs**, a vibrant one-skillet dish packed with sizzling flavors and wholesome ingredients. This recipe brings together crispy golden russet potatoes, colorful bell peppers, black beans, and melted cheddar cheese, all seasoned with smoky paprika and earthy cumin for that irresistible Tex-Mex flair. Topped with perfectly cooked eggs, creamy avocado slices, fresh cilantro, and a kick of salsa, this breakfast hash is a flavor explosion in every bite. Ready in just 45 minutes, it’s an easy and satisfying way to feed the family or impress brunch guests. Perfect for anyone looking for a filling, gluten-free, and protein-packed start to the day!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 3 tablespoons Olive oil
- 1 medium Yellow onion
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 2 cloves Garlic cloves
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 cup Black beans
- 0.25 cup Fresh cilantro
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.75 cup Cheddar cheese
- 4 large Eggs
- 2 stalks Green onions
- 0.5 cup Salsa
- 1 large Avocado
Instructions
Peel and dice the russet potatoes into small, bite-sized cubes. Rinse them under cold water to remove excess starch, then pat them dry with a clean kitchen towel.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced potatoes in an even layer and cook for 8-10 minutes, stirring occasionally, until golden brown and crispy on the outside. Transfer the potatoes to a plate and set aside.
Dice the yellow onion, red bell pepper, and green bell pepper into small pieces. Mince the garlic cloves.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the onion, red bell pepper, and green bell pepper. Sauté for 3-4 minutes until softened.
Add the minced garlic, ground cumin, and smoked paprika to the skillet. Cook for another 1-2 minutes, stirring frequently, until fragrant.
Drain and rinse the black beans, then add them to the skillet along with the cooked potatoes. Stir to combine, and season with salt and black pepper.
Reduce the heat to low, sprinkle the shredded cheddar cheese evenly over the potato mixture, and cover the skillet with a lid. Let the cheese melt, about 2-3 minutes.
While the cheese is melting, cook the eggs. You can fry, scramble, or poach the eggs according to your preference.
Finely chop the fresh cilantro and slice the green onions. Peel and slice the avocado.
Serve the Tex-Mex breakfast hash on plates, topped with the cooked eggs. Garnish with chopped cilantro, green onions, salsa, and sliced avocado. Enjoy your flavorful breakfast!
Nutrition Facts
Calories |
2366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.5 g | 152% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 814 mg | 271% | |
| Sodium | 4898 mg | 213% | |
| Total Carbohydrate | 249.6 g | 91% | |
| Dietary Fiber | 47.4 g | 169% | |
| Total Sugars | 30.5 g | ||
| Protein | 84.4 g | 169% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 829 mg | 64% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 6655 mg | 142% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
