This Southwestern Potato 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!
You’re going to love this southwest breakfast recipe. Not only is it easy to make but the tastes are phenomenal. The moment you dig in, the egg yolk blends with the potatoes, and veggies to taste like 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!
What is breakfast hash?
It’s a simple mixture of cooked hashbrowns and other ingredients (usually meat included). It can come in many different varieties or flavors and be served any meal of the day. The name comes from the French word “hacher” which means to chop (like finely chopped potatoes). It’s a great recipe that originated as a way to use up leftovers so feel free to use what you have on hand to customize your own hash recipe.
- Chicken sausage links
- Chopped onion
- Yellow bell peppers
- Black pepper
- Olive oil
- Shredded potatoes
- Roma tomato
For the exact amounts needed, please see the recipe card below.
How to Make Southwestern Potato Hash
- Heat a large skillet over medium heat.
- Drizzle the pan with a teaspoon of olive oil.
- Add in the diced sausage and cook until browned.
- Add in the onion and bell pepper and cook until the veggies have softened. This should take about 3 minutes.
- Remove the sausage mixture from the pan and place it into a bowl. Set aside.
- Add one teaspoon of olive oil back into the skillet and then add your potatoes into an even layer. Sprinkle the top with salt and pepper.
- Cook your potatoes for 8 minutes or until the bottom has begun to crisp up.
- Stir in the sausage mixture.
- Make 5 wells or “holes” in the potato mixture.
- Add one egg to each well.
- Cover the pan with a lid and cook for 5-8 minutes or until the eggs have completely set.
- Remove the pan from the heat and sprinkle the top with tomatoes, avocado, and cilantro.
- Serve warm and enjoy!
For this breakfast potato hash recipe, I slightly adapted the Mexican Chorizo Hash from an issue of Cooking Light Magazine. I replaced the chorizo with Fajita flavored chicken sausage, but any sausage will work just fine with this recipe.
Just before serving I added some Roma tomatoes and avocados, they both went really well with the flavors and textures that we have going on here.
You can use homemade hashbrowns or a bag of frozen hashbrowns for this recipe. I prefer to use a bag of frozen shredded potatoes as it makes things much quicker and reduces the prep work as well.
What to serve with breakfast hash
this breakfast hash would be great served alongside some fresh fruits, a hearty stack of pancakes, biscuits, or even just a simple serving of buttered toast. because the hash already includes meat, cheese, potatoes, and eggs, there really isn’t much needed to serve alongside it and the dish itself feels like a complete meal so adding any side dishes is completely optional.
Does hash always have potatoes?
What potatoes are hash browns made from?
most of the time russet potatoes are used for hashbrowns because they are more starchy and because of that, they can develop a nice crisp edge when fried. Harder waxier potatoes like red potatoes have a high moisture content and hold their shape well so that they don’t give us what we want or expect from traditional hashbrowns.
Looking for more delicious hash recipes? Check out this Turkey Hash or my recipe for Sweet Potato Hash with Salmon and Eggs.
Southwestern Potato Hash
A simple, flavorful meal that is perfect for breakfast, dinner and everything in between!
- 3 chicken sausage links (I used a fajita flavored sausage), diced
- 1/2 cup chopped onion
- 1/2 cup diced yellow bell peppers
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons olive oil
- 2 1/2 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, avocados and cilantro.
Amount Per Serving Calories 609Total Fat 27gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 16gCholesterol 278mgSodium 1323mgCarbohydrates 52gFiber 7gSugar 4gProtein 40g
Betsy | JavaCupcake.com says
Oh my. I’m totally adding this to my weekend breakfast menu! Looks (and I’m sure smells) heavenly!! YUM!
Heather @ Sugar Dish Me says
I’m with your kids — not that crazy about chorizo. But I love this dish!!!!!!! Also — these photos are out of control gorgeous. Awesome recipe Tanya!
I had no idea what I wanted to be when I was younger. I’m pretty sure I didn’t figure it out until I was like 3 1 or something. I’m with your 5-year-old. Tomorrow I might change my mind. Ha!
Kathi @ Deliciously Yum! says
This southwestern hash looks amazing and I can’t think of anyone that wouldn’t be satisfied after having this for breakfast, lunch or dinner. Yum!
Rach @ EazyPeazyMealz says
Like everything you make, this looks tantalizingly good! And your photos…beautiful!
Heather @ French Press says
I love everything about this meal!
Jessica @ A Kitchen Addiction says
Love these flavors! I wish this is what we were having for dinner!
Trish - Mom On Timeout says
This recipe looks amazing Tanya! Perfect for breakfast or dinner!
I would be passionate about this hash, too! It looks amazing! At this point I’m pretty sure the only one of my kiddos aspiring to be anything when she grows up is the 7 year old….and she says “teacher”. Hmmmmm 🙂
An admirable profession! Thanks Cathy!
Chris at Hye Thyme Cafe says
This one makes me nervous … the last time I tried baking eggs over hash, they went from raw to plastic in the blink of an eye. Maybe it’s because I didn’t cover it? 🙁 [#PinItThurs]
I was a little concerned too, but it worked perfectly!!
Suzanne of Simply Suzannes at Home says
Suzanne of Simply Suzannes at Home
I made a similar egg dish recently, but with sweet potatoes (so yummy).
Thanks so much for sharing!
Have a great weekend,
Andi @ The Weary Chef says
This breakfast hash looks so delicious, Tanya. I can’t wait to try it as soon as I get a chance! I dreamed of being a vet as a kid, and I was a veterinary nurse for a while which is pretty close! It only took me a few years to realize it wasn’t for me (right around the time I finished school and become a registered vet tech…) I’m glad you made your way to becoming a food blogger, even if it wasn’t always in your plan! xo
Amy | Amy's Cooking Adventures says
Yum! What a perfect brunch!
Thank you Amy!
Lisa@ Cooking with Curls says
Ooh, this looks really delicious Tanya! I can’t even remember what I wanted to be when I was little. Obviously not a food blogger, we didn’t even have computers yet!