Mexican Breakfast Potato and Egg Hash
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Mexican · 30 min · vegetarian, gluten-free, dairy-free
344 cal
14g protein
45g carbs
12g fat
per serving · estimated
Ingredients
- 2 medium Russet potatoes
- 1 Red bell pepper
- 1 Yellow onion
- 1 Garlic cloves
- 3 large Eggs
- 1 tbsp Olive oil
- 1/2 tsp Chili powder
- 1/2 tsp Cumin
- to taste Salt
- to taste Black pepper
- 1 tbsp, chopped Fresh cilantro
Method (tap to check — screen stays awake)
- Peel and dice the potatoes into small cubes. Dice the red bell pepper and onion. Mince the garlic.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the potatoes, season with salt, pepper, chili powder, and cumin. Cook until golden and crispy, about 10 minutes, stirring occasionally.
- Add the diced bell pepper, onion, and garlic to the skillet. Cook for another 5-7 minutes until vegetables are softened.
- Create four small wells in the hash and crack an egg into each well. Cover the skillet and cook until eggs are set, about 3-4 minutes.
- Garnish with chopped cilantro before serving.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.