Sometimes you just want breakfast for dinner. It’s easy, and comforting, but still a bit out of the norm to feel like a special treat. J. and I used to have it all the time in college (probably just because it was quick and easy) but as we’ve moved into the real world, we kind of forgot about it. So last Saturday, we decided we’d revert back to our old ways, and with some leftovers we had, whipped up our take on a Mexican breakfast hash.
Mexican Breakfast Hash
- 10 small honey golden potatoes
- 1 small shallot
- 4 eggs
- Splash of cream (or milk)
- 1/4 cup shredded sharp cheddar cheese
- 1/2 avocado
- 1/4 tsp dried cilantro
- Salsa (optional)
- Sour cream (optional)
Mince your shallots and dice up your potatoes. Begin to saute the shallots in a skillet on medium heat. Spray your skillet with PAM (or a little butter or olive oil) and add the potatoes. Cook the potatoes until they are soft (around 15 minutes). Lightly season with salt and pepper.
While that’s cooking, slice up your avocado and place to the side.
In a bowl, crack your four eggs. Add in a splash of cream and whisk with a fork. Season with salt and pepper and add in the cheese. Mix lightly and then pour the mixture on top of your potatoes in the skillet. Use a spatula to scramble your eggs and combine everything together. The eggs should cook within a few minutes. (Be careful not to overcook, as eggs continue to cook after they are off the heat.)
Serve your hash and top with the sliced avocado and cilantro. For an extra kick feel free to also top with some hot sauce, salsa, or sour cream. I made mine vegetarian, but some crumbled chorizo, sausage, or bacon would also be delicious in this dish! Just be aware of your salt if you do add meat, since breakfast meats bring plenty of salt themselves.
Until next time!