Southwestern Vegetable Hash
This Southwestern vegetable hash with eggs features sweet potatoes, butternut squash, peppers, and tons of Southwestern spices and is so easy to make–perfect for breakfast or brunch.
Servings 4
Calories 287kcal
Ingredients
- cups sweet potatoes large diced
- 1 cups butternut squash large diced
- 2 tablespoons butter divided
- ½ medium onion diced
- ½ red bell pepper diced
- ½ green bell pepper diced
- ½ Anaheim pepper sliced
- ½ jalapeño sliced
- 1 teaspoons cumin
- ½ teaspoon chile powder
- ½ teaspoon garlic salt
- freshly ground black pepper
- 2 eggs
Instructions
- In a medium saucepan, bring sweet potatoes and squash to a boil and cook for 10 minutes. Drain and set aside.
- Heat a large skillet over medium heat and melt 2 tablespoons butter. Saute onion and bell and Anaheim peppers for 5 minutes. Add sweet potatoes, squash, jalapeño and spices and cook for 5-8 more minutes, stirring occasionally.
- In a skillet, melt the remaining butter over medium heat and fry eggs 2 at a time. Place eggs over hash and serve with salsa if desired.
Notes
This vegetable hash is best eaten the day it’s made. However, you could store leftovers in an airtight container in the refrigerator for a couple of days and gently reheat them in a skillet. However, I recommend cooking the eggs just before serving.