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
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.
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
- Total Time: 40 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Hearty breakfast hash with potatoes, beans, and salsa. A fun twist on a classic!
Ingredients
- 2 tbsp unsalted butter
- 4 russet potatoes (washed, peeled, and diced)
- 1/2 onion (roughly diced)
- 1/2 green pepper (stemmed, seeded and roughly diced)
- 1 tsp cumin
- salt and pepper
- 1 tbsp tomato paste
- 1 cups (237 ml) salsa
- 1 (411 g) can organic black beans (drained and rinsed)
- 4 eggs
- 1 oz (28 g) shredded Parmesan cheese
- 1 avocado sliced
- sour cream and salsa for garnish
Instructions
- Heat the butter in a large skillet over medium-high heat. Swirl to coat the pan.
- Add the potatoes and cook, stirring occasionally, until starting to brown.
- Add the onion, pepper, and salt; cook until soft, about 5 to 7 minutes.
- When the potatoes are golden brown, stir in the tomato paste and cumin; cook for 1 minute until rust colored.
- Stir in the salsa and let thicken for 1 to 2 minutes. Stir in the beans.
- Make 4 holes in the hash and crack an egg into each hole. Cook until the whites are set.
- Remove from heat and sprinkle with cheese.
- Serve with toasted multi-grain bread, salsa, sour cream, and sliced avocado.
Notes
- For extra flavor, roast the potatoes at 400°F (200°C) for 20 minutes before adding them to the skillet.
- If you prefer a spicier hash, use a spicier salsa or add a pinch of cayenne pepper.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or skillet.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stir-Frying
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10
- Sodium: 400
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 10
- Protein: 15
- Cholesterol: 200
Frequently Asked Questions
Can I use regular potatoes instead of fingerling potatoes for the hash browns?
Yes, you can use regular potatoes, but you may need to adjust the cooking time to ensure they are cooked through and crispy.
What type of beans should I use in the Spicy Tex-Mex Hash Browns?
Black beans or pinto beans work well in this recipe, adding both protein and flavor.
How can I make the fresh salsa to go with the hash browns?
You can make a quick salsa by combining diced tomatoes, chopped onions, jalapeños, cilantro, and lime juice to taste.
