This Southwestern Hash has lots of potatoes, spicy sausage, vegetables and perfectly cooked eggs!
A simple, flavorful meal that is perfect for breakfast, dinner and everything in between!
I didn’t always want to be a mom/food blogger. When I was a kid, I alternated between wanting to be a ballerina, a pediatrician, a teacher and a vet. I might be stating the obvious, but I never held any of those jobs. I wonder, what’s the percentage of people who achieve their childhood dream jobs? I personally don’t know anyone who grew to live out their childhood dreams. That’s not good or bad, merely an observation.
My ten year old wants to be a gymnast/party planner when she grows up. If you could see what my daughter can do with crepe paper, you’d know that this is quite possibly the perfect profession for her.
My son is quite confident that he will become a famous Lego designer. He has convinced himself that this job will allow him to have several mansions, sports cars and an unlimited amount of Lego’s to play with in his spare time.
Our little one has entertained several job options. For a time she wanted to be a knight, then a professional dog pooper scooper, a dancer, and a gymnast. If you ask her today, she’ll tell you she wants to be an artist. If you ask her tomorrow, it will undoubtably be something entirely different. That is the beauty of being 5.
No matter what my little dreamers become, I hope they find joy and passion. While I never became the graceful ballerina I once dreamed of becoming, I am no less satisfied and fulfilled. I have found what I am passionate about and what I absolutely love. I mean, when you can make (and eat) an incredibly flavorful hash like this, how could you NOT be satisfied? Ah, this hash. I slightly adapted the Mexican Chorizo Hash from the recent issue of Cooking Light Magazine. My kids are not that crazy about chorizo so I replaced it with a fajita flavored chicken sausage (your favorite sausage will do just fine in this recipe). I used fresh bell peppers and Roma tomatoes and added avocado’s right before serving! The moment you dig into the egg, and the yolk blends with the potatoes and veggies is pure heaven! This is a fabulous meal for any time of day-don’t limit it to just breakfast! It was quick to prepare for dinner and thoroughly gratifying!
POTATOES AND EGGS:
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- 3 chicken sausage links (I used a fajita flavored sausage), diced
- ½ cup chopped onion
- ½ cup diced yellow bell peppers
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons olive oil
- 2 ½ cups shredded potatoes (such as Simply Potatoes)
- 5 eggs
- 1 roma tomato, diced
- 1 avocado, chopped
- 2 tablespoons cilantro
- Heat a large skillet over medium heat. Drizzle with 1 teaspoon olive oil. Add diced sausage and cook until browned. Add onion and bell pepper. Cook until veggies have softened about 3 minutes. Remove sausage mixture to a bowl and set aside. Add 1 teaspoon olive oil. Add potatoes in an even layer, sprinkle with salt and pepper. Cook potatoes for 8 minutes or until the bottom has begun to crisp up. Stir in sausage mixture. Make 5 wells in potatoes add eggs into each well. Cover and cook for 5-8 minutes or until eggs have completely set. Remove from heat and sprinkle with tomatoes, avocadoes and cilantro.
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