This post is sponsored by Lone Star Eggs through Acorn Influence. All opinions and delicious recipes are my own.
This Southwest Breakfast Hash may be the most popular dish I’ve ever made for breakfast that wasn’t inherently sweet. Cinnamon rolls be damned, we’re getting our eggs and veggies on!
Now, I’m going to be brutally honest and tell you I lied to my kids about this dish. You see, they dislike potatoes (don’t even ask, it’s a travesty, I know), so if I threw in a giant pile of potatoes, like most hashes require, they wouldn’t eat it. So I put in one small potato for moi, then added a big ol’ pile of sweet potatoes instead. Where the lie comes in? I told the kids the sweet potatoes were yams, because if I used the word potato they wouldn’t have eaten it.
They have no idea what a yam is, so I lied again and told them it was similar to a squash, which they like. And omg it worked, they actually ate it! Someday I will tell them the truth, but not before their love for sweet potatoes is burned into their souls. Not risking that, oh no, not ever.
The hero of this dish, however, is these amazing, locally sourced, Lone Star Eggs! Seriously, you guys, these eggs are fantastic. They whipped up and scrambled so light and fluffy and beautifully yellow, I was almost tempted to eat them before I took pictures! Nom nom nom.
If there is one thing I love about Texas (pishaw, like anyone could just have one), it’s how much pride everyone has for the things produced here in our state. Here in San Antonio, we have more local diners than chains, and many of them are busy from open to close, seven days a week. It’s awesome. They bring their personal touch to their dishes, even if they’re all serving the same thing. But what I love most is that they are like one big family, and they source locally because more often than not, it’s family that’s producing the food they use! So awesome!
Buuuuut, since I don’t have my own personal farm, I grab my locally sourced eggs from Lone Star. Totally worth it, especially in this southwestern breakfast hash.
How about we get to improving breakfast with this amazing southwestern breakfast hash? I think yes!
Ingredients
- 1 Large Sweet Potato cut into small cubes
- 1 Small Russet Potato cut into small cubes
- 1 Green Bell Pepper chopped
- 2 Tbsp Canola Oil
- 1 Red Bell Pepper chopped
- ⅔ C Green Onions chopped
- 3 Eggs
- 2 Tbsp Milk
- 2 tsp Kosher Salt
- 2 tsp Black Pepper
- 1 tsp Garlic Powder
- Pinch Chili Powder
- 1 Avocado sliced or diced, for garnish
- Handful Cilantro chopped, for garnish
Instructions
- In a medium saucepan, boil water, then add the cubed sweet potato and cook for about 5 minutes, or until they are slightly softened. Drain well.
- Add the canola oil to a large skillet and heat over medium high. Add the sweet and russet potato and cook until they begin browning, around 5 minutes.
- Add the green and red bell pepper, sprinkle with the salt, pepper, and garlic powder, then continue cooking for another 5 minutes. Add the green onions and cook for an additional minute.
- Whisk together the eggs and milk for a few minutes while the vegetables are cooking, then pour into the skillet. Stir around as the eggs cook, for about 2 or 3 minutes, or until set and fluffy. Sprinkle with the chili powder, remove from heat, and garnish with the avocado and cilantro. Serve immediately.
Share your photo and tag @asimplepantry or #asimplepantry!
By the way! Lone Star Eggs is giving away a year’s worth of eggs to one lucky winner, as well as one dozen eggs each week to a new winner! Get your egg on, my friends!
Nancy says
We made this delicious breakfast hash for dinner last night. I loved the addition of the sweet potatoes. I omitted the green bell pepper – just our preference and I used less salt and pepper. I also added an extra egg just for good measure. Loved this and will definitely make it again. : )
Liz @ I Heart Vegetables says
I just made a sweet potato hash this morning and it was so good, but I love how this one uses so many other veggies!