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Mexican Hash
with sweet potatoes / pinto beans / bell peppers / avocados / eggs

Active: 30 min Total: 30 min

Potato hash topped with fried eggs is a classic diner dish. This one made with sweet potatoes is hearty enough for dinner with the addition of Mexican-inspired spices, beans and extra vegetables.

Tags

Ingredients

Servings:
4
Metric
Mexican Hash with Fried Eggs:
  • Potatoes, sweet - 1 1/2 lbs, cubed
  • Bell peppers, red - 1/2, diced
  • Onions - 1/2, chopped
  • Green onions - 3 stalks, chopped, white and green parts separate
  • Beans, pinto (14 oz / 397 g) - 1 can, drained and rinsed
  • Avocado - 1, sliced
  • Oil, cooking - 1 Tbsp + 1 Tbsp + 1 Tbsp
  • Paprika, smoked - 1 tsp
  • Coriander, dried - 1/2 tsp
  • Limes - 1/2, juice of
  • Eggs - 4
  • Hot sauce, for serving (opt) - 2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Sweet potatoes / Bell peppers / Onions - Prep as directed. Store sweet potatoes in one container and combine bell peppers and onions in another. (Can be done up to 5 days ahead)
  2. Green onions - Chop green onions. Add white parts to bell peppers and onions (from prep step 1). Store green parts separate. (Can be done up to 2 days ahead)
  3. Pre-cook potatoes - Place sweet potatoes in a microwave-safe bowl. Cover with wet paper towel and microwave on high until tender, ~5 minutes. (You can also boil the potatoes in a stockpot of water until tender, 8 to 10 minutes.) (Can be done up to 3 days ahead)
  4. Beans / Avocados - Prep as directed.

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Make

  1. Heat a large skillet with the first part of oil over high heat. Add potatoes to heated oil and saute until outsides are golden brown and crisp, 4 to 5 minutes. (A golden crust on the potatoes will add great flavor to the finished dish.) Set potatoes aside and return skillet to heat.
  2. To heated skillet, add second part of oil and then bell peppers, onions and white parts of green onions. Saute until vegetables are soft, 4 to 5 minutes.
  3. Add paprika and coriander and saute until fragrant, ~1 minute more.
  4. Reduce heat to low-medium. Add potatoes back to the pan with beans and continue cooking until beans are heated through.
  5. While hash finishes cooking, place a nonstick pan over medium heat and add third part of oil. Crack eggs into oil and fry to desired done-ness (cook on one side for sunny-side up or flip and cook on both sides).
  6. Squeeze lime juice over hash and season with some salt and pepper.
  7. Top hash with avocado slices and fried eggs. Add green parts of green onions and hot sauce (if you’d like) and enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (119)
Gluten-free (9)
Paleo (21)
Vegetarian (17)

47 reviews

I read others’ suggestions to step up the spice, and I agree with that advice. I also added chili powder and diced zucchini. It was a surprise hit with my 7-year-old.

By: Judith
Posted: Sep 14, 2018
Diet: Original
0 Helpful

Quite good! Easy to make and good leftovers.

By: Caitlin
Posted: Jan 03, 2018
Diet: Original
0 Helpful

We have made this dish four times now... We do add some Chorizo to the dish to punch it up a bit. It's our new go to! Love it so much!

By: Jennifer
Posted: Oct 11, 2016
Diet: Original
0 Helpful

used black beans instead; very good

By: Becky
Posted: Sep 23, 2016
Diet: Original
0 Helpful

Couldn't get the potatoes to crisp up but overall good

By: Kelley
Posted: Jul 06, 2016
Diet: Original
0 Helpful

Made this for a Saturday breakfast, so good!!

By: Kari
Posted: Jul 06, 2016
Diet: Original
0 Helpful