This Southwestern vegetable hash with eggs features sweet potatoes, butternut squash, peppers, and tons of Southwestern spices for a hearty but healthy breakfast.
I’m always trying to get more veggies into my diet, particularly during breakfast (not always an easy feat). Recipes like my chilaquiles with eggs, bacon, broccoli, potato frittata, and Mediterranean egg bites, are great examples of veggie-forward breakfasts. This Southwestern vegetable hash is yet another one to add to the mix. It’s healthy yet hardy, studded with a colorful variety of veggies, and light in calories but loaded with veggie flavor. This is the type of dish I like to meal prep and eat for the week. I’ll make the hash and refrigerate it for up to 3 days. To serve, reheat it and top with a perfectly runny-yolk fried egg or scrambled eggs with salsa and pico de gallo.
In This Post
Why You’ll Love It
- This Southwestern vegetable hash is easy to make and loaded with colorful veggies and protein for a healthy but filling breakfast or brunch
- It’s got a great flavor profile thanks to some Southwestern spices
- The recipe is easily adaptable to whatever you have on hand
What’s In Southwestern Vegetable Hash
- Sweet potatoes—I peel them but you could leave the skin on if you wanted
- Butternut squash—Definitely peel the squash!
- Butter—for cooking the hash in
- Onion—I like a sweet yellow onion for this
- Bell peppers—I use a mix of red and green but use whichever color(s) you like
- Anaheim pepper—a poblano would also work (and would be the best substitute if you can’t find an anaheim pepper)
- Jalapeño—leave the seeds in or de-seed, depending on your heat preference
- Cumin—for Southwestern-inspired flavor
- Chili powder—for more Southwestern-inspired flavor
- Garlic salt—regular kosher salt would be fine, but then I would add some garlic when sautéing your veggies (I love the flavor it adds to the hash)
- Freshly ground black pepper—for more flavor
- Eggs—I fry mine but you could also poach them if you wanted
Find the complete recipe with measurements below.
How to Make This Southwestern Vegetable Hash
- Cook the sweet potatoes and squash. In a medium saucepan, bring sweet potatoes and squash to a boil and cook for 10 minutes. Drain and set aside.
- Saute the hash. Heat a large skillet over medium heat and melt 2 tablespoons butter. Saute onion with bell and Anaheim peppers for 5 minutes. Add sweet potatoes, squash, jalapeño and spices and cook for 5-8 more minutes, stirring occasionally.
- Fry the eggs. 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.
FAQ and Recipe Variations
- What makes food a hash? The word “hash” is derived from the French word “hacher,” which means “to chop”. Hash usually consists of a variety of diced veggies, meat, and, and potatoes.
- Does hash have to have potatoes? While potatoes are traditionally the base for hash, you don’t have to use potatoes in a hash. Instead, you could use another starchy veggie, like parsnips, butternut squash, rutabaga, or roasted sweet potatoes, just as this recipe uses sweet potatoes and butternut squash.
- Don’t care for fried eggs? Try them poached.
- Whip up a crema to drizzle over the hash: Thin out a little sour cream with some lime juice or water, along with a little adobo sauce from a can of chipotle peppers, or a few dashes of hot sauce.
- For an extra kick of protein, add some black beans or pinto beans.
- This Southwestern vegetable hash could easily be enjoyed in tacos. Simply fill warmed or charred tortilla of choice (flour or corn), and add whatever toppings you like.
Storage Tips
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.
What to Serve with This Southwestern Vegetable Hash
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Southwestern Vegetable Hash and Fried Eggs
Ingredients
- 2 cups sweet potatoes , large diced
- 2 cups butternut squash , large diced
- 4 tablespoons butter , divided
- 1 medium onion , diced
- 1 red bell pepper , diced
- 1 green bell pepper , diced
- 1 Anaheim pepper , sliced
- 1 jalapeño , sliced
- 2 teaspoons cumin
- 1 teaspoon chile powder
- 1 teaspoon garlic salt
- freshly ground black pepper
- 4 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
Nutrition
More Egg Recipes to Try
- Eggs Benedict
- Chilaquiles with Eggs
- Mediterranean Egg Bites
- Baked Eggs in Stuffed Peppers
- Slow Cooker Mediterranean Egg Casserole
- Asparagus and Mushroom Frittata with Goat Cheese
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