Tex Mex Breakfast Hash

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We all have those moments in the kitchen when we realize that we have a copious amount of vegetables and  don’t know what to do with them. We also have those mornings when we find ourself stuck in a creative rut because we don’t know what to eat for breakfast but  don’t want to have a bowl of cereal like we have every single other morning.

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For New Year, my sister and her friends had a brunch and they each brought something to share. My sister wanted to bring something that was healthy and had LOTS of veggies. Thus, she concocted a sweet potato hash. Being the good person she is, she left a bit behind for us to share … but it was not enough. Since the beginning of the year, I’ve been yearning for a hash.

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The other morning, I woke up earlier than usual for a Saturday morning but I didn’t want to wake up everyone. So with the sun rising and an abundance of veggies, I decided to make a hash. When I think of a hash with an egg on top, I always feel like a cowboy around his fire pit in the middle of the desert. With this in mind, I wanted the flavors to have a latin, cowboy-type twist to them. As the spices cooked with the veggies, my family slowly started creeping out of bed.

Moral of this story is that if you want to wake up your family yet also use the veggies that you have, I reckon you make this.

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<em>Tex Mex Breakfast Hash</em>

  • Servings: 2-3
  • Time: 15mins
  • Difficulty: easy
  • Print

Ingredients:

  • 1 tblsp Avocado Oil
  • 1 garlic clove, minced
  • 1/4 of an onion, finely chopped
  • 2 carrots, peeled and sliced
  • 2 celery stocks, sliced
  • 1 cup thinly sliced bell peppers
  • 5 small yellow potatoes, quartered
  • 2 cups spinach
  • 1 1/2 tsp cumin
  • 1 tsp achiote
  • 1/2 tsp cayenne
  • 2-3 poached egg (optional)
  • 1/2 cup goat yogurt (optional)
  • juice from 1/2 a lime
  • 1 tomatoes, chopped

Directions:

In a skillet, heat the oil and add garlic and onions.

Add the carrots ,potatoes and celery. Cook over medium/low heat until the vegetables  soften, 5 minutes.

Add the other ingredients and mix often to ensure that it doesn’t burn and that they all get covered with spices. Cook for about 5 minutes.

While the vegetables are cooking, poach one egg.

To serve,  place the hash on a plate. Add the egg and or yogurt, if you desire. Place the tomatoes and top with lime juice.  Serve warm.


Bon Appétit

-Stephanie

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2 thoughts on “Tex Mex Breakfast Hash

  1. Pingback: Carrot Banana Walnut Muffins | International Palate

  2. Pingback: Tex Mex Breakfast Tacos | International Palate

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