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Mexican Hash
with sweet potatoes / bacon / 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, bacon and extra vegetables.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Mexican Hash with Fried Eggs:
  • Potatoes, sweet - 1 1/2 lbs, cubed
  • Bell peppers, red - 1/2, diced
  • Onions, medium - 1/2, chopped
  • Green onions - 3 stalks, chopped, white and green parts separate
  • Bacon - 4 strips, chopped
  • 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 (opt) - 2 tsp

Nutrition Facts

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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 / Bacon - Prep as directed and store separately. (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. Avocados - Slice avocados.

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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 bacon, bell peppers, onions and white parts of green onions. Saute until bacon is cooked through and vegetables are tender, 4 to 5 minutes.
  3. Add paprika and coriander and saute until fragrant, ~1 minute more.
  4. Reduce heat to low. Add potatoes back to the pan and continue cooking to allow flavors to come together.
  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. 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

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Reviews

Ratings

Original (121)
Gluten-free (9)
Paleo (22)
Vegetarian (19)

48 reviews

Next time I would add some corn!

By: Andrea
Posted: Nov 17, 2021
Diet: Original
0 Helpful

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