Southwestern Hash

Transform your breakfast or brunch routine with this irresistible Southwestern Hash, a bold and colorful one-skillet dish packed with vibrant flavors and hearty ingredients. Golden, crispy Russet potatoes form the base of this recipe, complemented by spiced chorizo, sautéed bell peppers, and tender black beans. Seasoned with a smoky blend of cumin, chili powder, and paprika, the hash is finished with a fresh burst of cilantro and zesty lime juice. For the ultimate finishing touch, top each serving with a perfectly fried or poached egg and a drizzle of your favorite hot sauce. Quick to prep in just 20 minutes and perfect for satisfying cravings, this savory, protein-rich dish is ideal for a weekend brunch or a flavorful dinner with a Southwestern twist.

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 medium (about 1.5 lbs total) Russet potatoes
• 3 tablespoons Olive oil
• 8 ounces Chorizo sausage
• 1 large Red bell pepper
• 1 large Green bell pepper
• 1 large Yellow onion
• 2 large Garlic cloves
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 15-ounce can (drained and rinsed) Canned black beans
• 0.25 cup (chopped) Fresh cilantro
• 1 large Lime
• 4 large (optional, for serving) Eggs
• to taste Hot sauce

Directions

Step 1

Peel and dice the potatoes into 1/2-inch cubes. Place them in a bowl of cold water to prevent browning and to rinse off excess starch.

Step 2

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Drain and pat the potatoes dry with paper towels, then add them to the hot skillet. Cook for 8-10 minutes, stirring occasionally, until golden and crispy. Remove the potatoes from the skillet and set aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of olive oil. Remove the chorizo from its casing (if applicable) and crumble it into the skillet. Cook for 5-6 minutes, breaking it up with a wooden spoon, until browned and fully cooked. Remove the cooked chorizo from the skillet and set aside.

Step 4

Dice the red and green bell peppers and the onion into small pieces. Mince the garlic cloves. Add the diced vegetables to the skillet and sauté for 5-7 minutes, stirring occasionally, until softened.

Step 5

Add the minced garlic, ground cumin, chili powder, paprika, salt, and black pepper to the skillet with the vegetables. Cook for 1 minute, stirring constantly, until the spices are fragrant.

Step 6

Stir the black beans into the skillet, followed by the cooked chorizo and crispy potatoes. Mix well to combine and heat through, about 2-3 minutes.

Step 7

Remove the skillet from the heat and stir in the chopped cilantro and a squeeze of fresh lime juice. Taste and adjust seasoning as needed.

Step 8

If serving with eggs, fry or poach them to your desired doneness. Top each portion of hash with a cooked egg and a drizzle of hot sauce, if desired.

Step 9

Serve hot and enjoy your Southwestern Hash!

Nutrition Facts

Serving size	(4190.1g)

Amount per serving	% Daily Value*
Calories	5226.1

Total Fat 162.0g	0%
Saturated Fat 54.2g	0%
Polyunsaturated Fat 4.9g
Cholesterol 945.7mg	0%
Sodium 8631.4mg	0%
Total Carbohydrate 751.2g	0%
Dietary Fiber 103.9g	0%
Total Sugars 51.2g
Protein 205.1g	0%

Vitamin D 164IU	0%
Calcium 902.5mg	0%
Iron 57.0mg	0%
Potassium 18547.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.6%

Protein: 15.5%

Carbs: 56.9%