The Food Network’s weekly food events are back in full swing again. Today we are making special comforting breakfasts just for you! This Southwest Breakfast Hash is a filling, warming, delightful, and healthy breakfast any time of the year!
I thought it would be fun to make a healthy breakfast hash with a lot of vegetables. Hash is one of those recipes that you can make in a lot of different ways. You can keep it very simple, change up the seasonings, or add unusual ingredients if you like. There really is no wrong way to make it.
Whole red Fresno pepper with pepper slices in front
I have been doing a lot of recipe development recently and I have a ton of extra vegetables in the bins that need to be used so I went refrigerator diving! I love creating fun meals that have lots of vegetables in them and tons of flavor.
I selected the vegetables I wanted to play with and then I went into my stash in the freezer to find the rest of the ingredients.
I found a bag of Ore-Ida Potatoes O’Brien with onions and peppers in the freezer and knew that it would be a great addition to the hash as well as providing the potatoes we all love. I was right – they were delicious! Now I was set to get going at the stove!
Today I decided to use some poblano peppers I had in the refrigerator and that led me to go in the Southwestern direction with seasonings. Some cumin, smoked paprika (or regular), and corn kernels, and suddenly a traditional hash tastes like you are enjoying it in Arizona or New Mexico. It is amazing how that happens, LOL.
This dish is vegetarian but is easily converted to vegan if desired. To boost the protein content I would stir in a can of black beans that have been rinsed well and drained. Be sure to heat it long enough to warm the beans all the way through. Leave out the butter, just use extra oil. And of course no eggs for vegan.
If you want a shortcut, head to the produce section of your grocery store. You may find they have done some of the work for you by chopping the onions, celery, and carrots together and packaging them raw. At Whole Foods this was called Mirepoix (meer-pwah), but it may be called something else in your store. You can always ask the produce guy if they carry it.
If you want a more substantial dish, feel free to fry up some ground sausage like chorizo or andouille (if you want heat) and toss it with the potatoes. It will be delicious either with or without the sausage – make it the way you love and have a beautiful breakfast or brunch entrée!
If you make a vegetarian version of hash it will keep for several days in the refrigerator. Make it ahead and reheat it on the morning you plan to serve it. Then cook up the eggs, lay them on top of the hash, and you have a quick and super easy breakfast! And if you have people who don’t like eggs, just leave them off and it will be an amped up version of country fried potatoes.
The prettiest presentation of the eggs it to cook them sunny side up. The trick is to fry them in medium-hot olive oil with a little butter added. This gives you the health benefits of oil with the flavor of butter. The best of both worlds!
The next time you have a bunch of vegetables in your refrigerator that need to be used, I hope you will make some Southwest Breakfast Hash to serve with your eggs or on its own for a lovely vegetarian or vegan option. It is a wonderful, filling, and delicious way to start your day!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Southwest Breakfast Hash:
- Hash: olive oil, butter, onion, poblano peppers, celery, carrots, jalapeno or Fresno pepper, fresh thyme, frozen cubed potatoes, corn kernels, cumin, paprika, salt, pepper
- Eggs and Optional Garnishes: eggs, olive oil, butter, green onions, sliced peppers, salsa
PRO Tip:
Be sure you cook the vegetables long enough to fully soften before taking them off the heat and cooking the potatoes. If you find they are slightly underdone, you can cook them with the potatoes a bit longer to finish them.
How to make Southwest Breakfast Hash:
- Prepare the Hash: Sauté the onions, poblano peppers, celery, carrots, jalapeno, and thyme sprigs in olive oil and butter. Reduce heat to medium and cook, stirring often, until the vegetables are softened. Transfer to a heatproof bowl and set aside.
- In the same skillet, add more olive oil and when shimmering, add the frozen potatoes spreading out into an even layer. Cook without stirring until browning then toss and stir and continue cooking until potatoes are golden and crispy, about 10 more minutes.
- Stir in the corn, cumin, and paprika plus the sauteed vegetables. Season with salt and pepper to taste and toss again. Divide hash between 4 to 6 bowls, set them on a baking sheet and keep warm in a low oven.
- Cook the Eggs: Heat oil and butter in a nonstick skillet until shimmering. Break four eggs into the skillet and cook until the whites start to set up and turn white. Carefully spoon some of the oil over the whites until each set of whites is fairly firm when you tap them with a spoon.
- Spoon some of the oil over the yolks to set them and cook to your desired doneness. Cooking over medium heat gives you time to baste the eggs without overcooking them.
- Finish and Garnish the Bowls or Plates: Use a spatula to transfer the eggs to the bowls or plates with the hot hash. Sprinkle with green onions and serve the salsa on the side for your guests and family to add their own. Serve immediately.
PRO Tip:
I like my eggs fairly soft so the yolk will combine with the vegetables and make a sauce. If you’re like me, don’t overcook your eggs!
PRO Tip:
If you want a shortcut, head to the produce section of your grocery store. You may find they have done some of the work for you by chopping the onions, celery, and carrots and packaging them raw. At Whole Foods this was called Mirepoix (meer-pwah, but it may be called something else in your store. You can always ask the produce guy if they carry it.
Recommended Tools (affiliate links; no extra cost to you):
Gluten-Free Tips:
As of the writing of this article, many of Ore-Ida frozen potato products are gluten-free and safe to eat or use in other recipes. Always check the packaging because products can change at any time.
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Southwest Breakfast Hash (GF)
I hope you will consider making this Southwest Breakfast Hash to serve with your eggs or on its own for a vegetarian option (vegan friendly). It is a wonderful, filling, and delicious way to start your day!
Ingredients
Hash
- 2 tbsp organic olive oil, divided
- 1 tbsp butter, or more olive oil
- 1 medium onion, peeled and finely chopped
- 2 poblano peppers, stem and seeds discarded, finely chopped
- 3 stalks celery, trimmed and finely chopped
- 1 finely chopped carrot
- 1/2 to 1 jalapeno or Fresno pepper, minced
- 1/2 bunch fresh thyme, about 8 to 10 stems, rinsed well
- 1 (28 oz bag; 793g) gluten-free Ore-Ida brand Potatoes O’Brien (cubed frozen potatoes)
- 3/4 cup (177ml) frozen corn kernels
- 1/2 to 1 tsp ground cumin, to taste
- 1 tsp paprika or smoked paprika
- Kosher or sea salt and freshly ground black pepper, to taste
Eggs and Optional Garnishes
- 4 to 8 eggs
- 2 tbsp organic olive oil
- 1 tbsp butter
- 2 green onions, light green and white portions thinly sliced, optional
- Your favorite salsa, for serving, optional
- Extra jalapeno or Fresno slices, optional
Instructions
1. Prepare the Hash: In a 12-inch (31 cm) skillet, heat the olive oil and butter over medium-high heat. When the butter is melted, stir in the onions, poblano peppers, celery, carrots, jalapeno, and thyme sprigs. Reduce the heat to medium and cook, stirring often, until the vegetables are softened, about 10 minutes. Discard the thyme sprigs and using a slotted spoon, transfer the vegetables to a bowl and set aside.
2. Add another tablespoon of olive oil to the center of the same skillet. Increase the heat back to medium-high and when the oil is shimmering, pour the frozen potatoes and corn into the center. Spread them out into a single layer and leave them to cook without stirring until the potatoes are browning, about 8 minutes. Toss them so a different side is down and continue browning and tossing until golden and crispy. Toss occasionally and cook about 10 more minutes.
3. Stir in the cumin and paprika. Add in the previously sautéed vegetables. Toss until everything is evenly seasoned and well mixed. Add salt and pepper to taste and toss again. Remove from the heat and, if making in advance, set aside to cool. If serving right away, divide the hash between four oven-safe bowls or plates, set them on a baking sheet lined with a Silpat (to keep the dishes from sliding around), and keep warm in a low oven.
4. Cook the Eggs: In a nonstick skillet, heat the oil and butter over medium heat until shimmering. Break four of the eggs into the skillet and let sit for a second until the whites just start to set up a little and turn white. Start by carefully spooning some of the hot oil over the whites of the eggs and working your way around the skillet until the whites are fairly firm.
5. Now spoon some of the oil over the yolks to set them. Cook the eggs to your desired doneness. Use a slotted spatula to transfer the eggs to the tops of the hot hash servings. Repeat if you are serving two eggs per person.
6. To Serve: Sprinkle the tops with green onions and serve with the salsa on the side. This is a filling, warming, and comforting breakfast any time of the year!
Recipe found at www.theheritagecook.com
Notes
Many of the Ore-Ida brand of frozen potato products are gluten-free and clearly marked on the label. Be sure to check before you use them!
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 439Total Fat: 33gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 389mgSodium: 467mgCarbohydrates: 21gFiber: 3gSugar: 5gProtein: 16g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
If you enjoyed this recipe, be sure to follow me on social media so you never miss a post:
Create a New Tradition Today!
Make sure you check out all of these remarkable recipes from my blogging friends!
Jeanette’s Healthy Living: Gluten-Free Triple Chocolate Banana Muffins
Weelicious: Crispy Orange Stuffed French Toast Sticks
Napa Farmhouse 1885: Egg Bruschetta with Pesto
Red or Green: Huevos Rancheros
Taste With The Eyes: Kimchi & Cheddar Omelette
Dishin & Dishes: Shirred Eggs (Baked Eggs)
Elephants and the Coconut Trees: Peasant Omelette
Domesticate Me: “Shakshuka” Egg White Frittata with Turkey Sausage
The Sensitive Epicure: “Egg In The Hole” with Sauteed Spinach
Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. The author makes no claims regarding the presence of food allergens and disclaims all liability in connection with the use of this site. This post was first shared in Jan 2014. The article was updated in 2025.
Leave a Reply