Easy to make Country Breakfast Hash

I haven’t made a breakfast recipe in a while, and now that I’m living in Mexico with so much more flavor, meats, and vegetables, I was inspired to make this new breakfast hash recipe.

The ingredients are simple and interchangeable. You don’t have to use the exact ingredients I did if you don’t want to, but for color and taste I recommend staying close to the type of vegetables I use so you can enjoy a similar breakfast!

This dish is great for brunch as well, as it’s very filling with lots of flavor. Pair it with some coffee or matcha for a proper brunch meal!

So without further ado…let us begin!

Makes 2 servings

You will need:

One large diced potato (sweet or golden yukon are best)
1/2 large diced carrot or one small
1/2 cup sliced leeks/cebolitas or onions of your choice
2-3 large sausages, chopped
2 small or 1/2 large sliced sweet pepper (orange or red for color)
1 small or 1/2 large diced tomato
1/4 cup chopped cilantro
1 cup chopped spinach
1/2 cup chopped mushrooms of your choice
4 eggs
1/3 cup grated cheese of your choice
2 tbsp coconut or olive oil for cooking (or use a mix of butter and olive oil)
salt and pepper to taste
extra: your choice of hot sauce and some avocado

Step 1:

Chop and dice all the vegetables as instructed in the ingredients list

Step 2:

After dicing the potato, add to a frying pan on medium heat to cook with a 1/2 tbsp of oil. Cook until done, then remove from heat.

Step3:

Add in the sausage, and cook till golden brown. Halfway through add the mushrooms, leeks, and sweet pepper with a bit more oil and cook together.

Step 4:

When the vegetables and sausage are cooked, add the spinach and tomato and cook it down. Add back in the potatoes, along with the rest of the oil.

Step 5:

When all is cooked together, turn the heat low, and crack the eggs in the pan, spacing them out as much as possible. sprinkle the cheese on top and cover, cooking for about 3-4 minutes or until the eggs reach your desired consistency.

Halfway through cooking, sprinkle on a bit of cilantro and continue cooking.

Step 6:

When the eggs are done and the cheese is melted, remove from heat and serve with your favorite hot sauce and a side of guacamole or avocado.

This is a one-pot dish that contains all the nutrients you need for a heart breakfast or brunch.

This dish will also keep great in the fridge for several days, and you can reheat simply by adding it back to the pan with a bit of oil and water, and cooking on low heat.