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Spicy Tex-Mex Hash Browns

Spicy Tex-Mex Hash Browns

PARTNER POST: Reinvent potato recipes to be fresher and lighter in the new year. Make it your resolution to try these dishes as nutritious packed lunch ideas.
Make a hearty breakfast that is packed with simple ingredients, but bursting with nutrition. Potatoes, beans and fresh salsa make an egg brunch exciting on your tongue.
By Kita Roberts

Spicy Tex-Mex Hash Browns

Snowy days brings out my need to nibble, but I don’t want all my nibbles to be junk food.

I was reminded of a friend who competes at a much higher lever of mountain bike racing then I do. He once told me his favorite food on a long ride is a simple salted boiled potato. Yeah, that’s right. He isn’t going for a punch of flavor there. He boils small fingerling potatoes and has them in his back pocket to chew on while he’s riding. He swears it’s the perfect fuel to keep him going. With that memory fresh on my mind, I decided to create a new breakfast.

I diced potatoes, onions, peppers. I poked around my pantry for some savory flavors and added in some salsa and spice. I folded in black beans for added an healthy bonus and topped everything off with a gently baked egg and a light touch of cheese to make it feel like it was bad for you. It was a great way to sneak in a hearty weekend worthy breakfast that wasn’t just (another) pile of pancakes. It felt big and special but was really simple and only used ingredients that I always keep on hand. It reminded me that Sunday brunch doesn’t have to be a big overdone thing double downed and shoved between a giant cinnamon bun.

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This year I’m going to choose to be healthier, lighter, smarter with my meals and mix in wholesome ingredients. Less eating out. More eating for me.

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Spicy Tex-Mex Hash Browns

  • Author: Kita Roberts


Make a hearty breakfast packed with simple ingredients and bursting with nutrition. Potatoes, beans and salsa make an egg brunch exciting on your tongue.


  • 2 tbs unsalted butter
  • 4 russet potatoes (washed, peeled, and diced)
  • 1/2 onion (roughly diced)
  • 1/2 green pepper (stemmed, seeded and roughly diced)
  • 1 teas cumin
  • salt & pepper
  • 1 tbs tomato paste
  • 3/4 cup salsa
  • 1 14- oz can organic black beans (drained and rinsed)
  • 4 eggs
  • 1 oz shredded Parmesan cheese
  • 1 avocado sliced
  • sour cream and salsa for garnish


  1. Heat the butter in a large skillet over medium high heat. Swirl to coat the pan.
  2. Add the potatoes and let them cook, stirring occasionally until starting to brown. Add the onion, pepper, and a bit of salt and let cook until soft, about 5 yo 7 minutes longer. If the potatoes haven’t gotten nice and golden yet, just let them work a little longer.
  3. When the potatoes are looking perfect, stir in the tomato paste and cumin and let cook for a minute until everything is rust colored.
  4. Stir in the salsa and let thicken a minute or two. Finally, stir in the beans.
  5. Make 4 little holes in the hash and gently crack and egg placing one in each spot. Allow to cook until whites are set. Immediately remove from heat and sprinkle with cheese.
  6. Serve with a toasted slice of hearty multi-grain bread, additional salsa, light sour cream and sliced avocado for a full on breakfast fiesta.
  • Category: Breakfast, Main


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