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Southwestern Breakfast Hash | asimplepantry.com

Southwestern Breakfast Hash

Course Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6


  • 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
  • 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


  • 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.