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Week of 6/13/16

Mexican Hash
with sweet potatoes / bacon / bell peppers / avocados / eggs

Active: 30 min Total: 30 min
Original GF Paleo Vegetarian
Mexican Hash
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
Quick and Easy
Proteins
Eggs, Pork, non-ground
Cuisines
Latin
Save recipe
171

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

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!

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