× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Spicy Tex-Mex Hash Browns

Share this

Print Recipe
Potato Type: Russet
Cuisine: American
Prep Method: Pan Fried

Dish

Breakfast/BrunchMain Dish

Serving

Serves 4

Ingredients

  • 2 Tablespoons unsalted butter
  • 4 russet potatoes, washed, peeled, and diced
  • ½ onion, roughly diced
  • ½ green pepper, stemmed, seeded and roughly diced
  • 1 teaspoon cumin
  • salt & pepper
  • 1 Tablespoon tomato paste
  • ¾ cup salsa
  • 1 14-oz can organic black beans, drained and rinsed
  • 4 eggs
  • 1 oz shredded Parmesan cheese
  • 1 avocado sliced
  • sour cream and salsa for garnish

Preparation

  1. Heat the butter in a large skillet over medium high heat. Swirl to coat the pan.

  2. Add the potatoes and let them cook, stirring occasionally until starting to brown. Add the onion, pepper, and a bit of salt and let cook until soft, about 5 yo 7 minutes longer. If the potatoes haven’t gotten nice and golden yet, just let them work a little longer.

  3. When the potatoes are looking perfect, stir in the tomato paste and cumin and let cook for a minute until everything is rust colored.

  4. Stir in the salsa and let thicken a minute or two. Finally, stir in the beans.

  5. Make 4 little holes in the hash and gently crack and egg placing one in each spot. Allow to cook until whites are set. Immediately remove from heat and sprinkle with cheese.

  6. Serve with a toasted slice of hearty multi-grain bread, additional salsa, light sour cream and sliced avocado for a full on breakfast fiesta.

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Recipe By: Kita Roberts

Nutrition Facts Per Serving

Calories

500

Fat

22g

Sodium

1070mg

Cholesterol

190g

Vitamin C

60mg

Carbohydrates

62g

Fiber

14g

Protein

19g

Potassium

1500mg

Sugar

7g

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up