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Southwestern Skillet Hash.

This one skillet breakfast is loaded with all the fixings. Bacon, eggs, sausages, pepper, onions, sweet potatoes, corn, tomatoes, black beans, then finished with avocado and cilantro for a pop of freshness. Try it for a very satisfying breakfast or lunch for four, or dinner for two.

A one skillet hash going in an oven with eggs just added ready to be baked.

The eggs have cooked in the skillet hash and is ready to eat.

Watch how easy this was to make here!

A top down of a skillet hash with four sunny side up eggs and loaded with potatoes and veggies.

Southwestern Skillet Hash

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Prep Time 10

Cook Time 45

Total Time 55

Course Breakfast, Brunch

Cuisine Southwestern

Servings People

Equipment

1 11" Nonstick Skillet Thomas Keller 11" Insignia TITUM™ Nonstick Sauté Pan

Ingredients

4 mini breakfast sausages
2 slices of bacon
1 sweet potato peeled and diced Approximately 8oz of finished dice
1 small onion diced
½ red bell pepper diced
½ yellow bell pepper diced
1 jalapeno sliced (seeds optional)
½ teaspoon of garlic powder
½ teaspoon onion powder
½ teaspoon of smoked paprika
½ teaspoon of chili powder
Kosher salt and freshly ground pepper to taste
½ cup low-sodium black beans drained and rinsed
8 grape tomatoes halved
⅓ cup frozen corn
4 eggs

Toppings

½ cup of fresh cilantro chopped
½ avocado diced
Hot sauce/salsa optional
Tortillas warmed

Instructions

Preheat oven to 400°F.
Place the breakfast sausage and bacon into an 11” oven proof, non-stick skillet. Add ⅓ cup water, cover, and cook on low heat, for 10 minutes. Flip the sausages and bacon then cook uncovered for another 15 minutes. Turning every 3 to 4 minutes.
Remove the cooked bacon and sausages to a paper towel lined plate. Set aside.
In the same skillet, increase heat to medium then add the sweet potatoes. Cook for about 6-8 minutes, stirring occasionally, until edges start to become crispy.
Next stir in onions, bell peppers and jalapeño. Mix to combine with potatoes.
Add garlic powder, onion powder, smoked paprika, and chili powder, mix to combine. Stir and cook for about 6-8 minutes until soften. Season with salt and pepper to taste.
Crumble bacon and cut sausages into bite size pieces, then add to skillet.
Next stir in the black beans, tomatoes, and corn.
Make four small wells in the hash, then crack an egg into each well. Cook over low heat until the bottom of the eggs just to white. Then place the skillet into the oven and cook until the eggs whites are set. 3 to 6 minutes, depending on your preference of doneness.
Serve with fresh cilantro, avocado, your favourite hot sauce/salsa (optional), warm tortillas and enjoy!