If you love meals that you can eat for breakfast, lunch or dinner, then you’re going to love this Mexican Hash. This skillet meal is simple to make and unbelievably delicious.
Time for another Five Days of Debbie recipe.
This Mexican Hash was something she fixed us for dinner one night. She’d eaten at a restaurant in Chicago and fell in love with what she ordered so she came home, googled a few recipes and recreated it. None of us tasted what she’d eaten in Chicago, but we all loved her version of it. She also served it with buttermilk pancakes . . . seriously one of the yummiest meals ever!
Just like the creamy chicken soup, this was total comfort food to me. Loaded with sweet potatoes, chorizo, lots of spices and topped with eggs, it’s honestly a hash lovers dream come true.
The next morning Debbie took the leftovers and filled tortilla shells with it, added some grated cheese and made breakfast burritos with it. Holy smokes they were so good! If you’re watching carbs, then you could also make lettuce wraps using this filling, they would be just as delicious.
CAN I USE SOMETHING INSTEAD OF SWEET POTATOES?
Yes! Use butternut squash in place of the sweet potatoes. Peel and remove the seeds from the butternut squash and cut into small 1/2 inch sized cubes. Place the cubes in a bowl with the oil, smoked paprika and cumin and toss so that each cube is well seasoned. Place the butternut squash on a baking sheet and bake in the oven for 20 minutes.
TIPS FOR MAKING MEXICAN BREAKFAST HASH:
- Watch the eggs carefully because they seem to all of a sudden be done before you know it. You can check them one minute and they’re still uncooked and too runny and then literally the next second they’re overdone and not runny in the middle. Also, note that the very top of the yolk may look uncooked and runny still, but the rest of the yolk underneath is going to be cooked. Don’t wait for the top of the yolk to look done, because if you do, you won’t have a runny egg yolk.
- If you’re worried about cracking the eggs right into the hash and getting them cooked just right, you can also crack your eggs into separate skillet and cook until desired doneness. Then use a spatula to scoop them on top of the hash after it comes out of the oven.
- I love making this in my cast iron skillet. It gives the potatoes a little bit of “crunch” on the outside and cooks everything evenly.
- 5 to 6 cups sweet potato, peeled and cubed
- 2 tablespoons canola or vegetable oil
- 1 1/2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- 9 oz chorizo
- 1/3 cup diced onion
- 1 large red bell pepper, chopped
- 2 tablespoons jalapeño pepper, finely diced
- 5 to 6 eggs, depending on the size of your skillet
- Juice from 1/2 of a fresh lime
- 1 tablespoon cilantro, chopped
- Salt & Pepper to taste
Preheat the oven to 350 degrees. Line a baking sheet with foil and spray with cooking spray.
Peel and cut the sweet potatoes into 1/2-inch cubes. Place the sweet potatoes in a bowl with the oil, smoked paprika and cumin and toss until evenly coated. Place the sweet potatoes on the prepared baking sheet and bake for 20 minutes or until fork tender.
While the sweet potatoes are cooking, heat your skillet over medium-high heat. Add chorizo, breaking it apart until crumbly. Cook until it starts to brown, about 3 -5 minutes. Add the diced onion, red pepper and the diced jalapeño. Continue cooking until the onion becomes translucent (4-5 minutes).
Add the cooked sweet potatoes to pan and stir until everything is evenly mixed. Create 5 to 6 wells in the mixture and crack an egg into each. Place the pan in the oven and cook for 8-10 minutes depending on how runny you prefer your eggs. Remove from the oven and drizzle with lime juice and sprinkle chopped cilantro on top. Season with salt and pepper if needed and serve with sliced avocado.