Meatless Monday: Mexican Hash

December 7, 2015

Meatless Monday: Mexican Hash | Sarcastic Cooking

Yeah, it is the holiday season. You probably have your mind on cookies and shopping right? You might be thinking, “Why are you giving us a breakfast recipe in the midst of high baking season?” Well, my friends, the reason is that #1 you gotta eat breakfast and #2 this is the season of hosting out of town guests. Out of towners loooove a good breakfast spread put together by their host/hostess. 

I have never been host to out of towners. Luckily, with baby two coming in three days, all our spare rooms and beds are occupied. So, you wanna come over and stay here you will be sleeping on either a love seat or a couch. Both look suuuuper inviting, but lemme tell you, they are deceptively uncomfortable. Just a little PSA, never get a couch with only two cushions. When you try and sleep on it your butt sinks into the crack and all the way to the springs. Not awesome.

Mexican Hash. Spicy vegetarian hash made with potatoes, bell peppers, jalapenos, and onions. | Sarcastic Cooking

Anyway, breakfast hashes are easy to make for a crowd. I love a good hash, evidence in this recipe and this recipe. You just do some chopping, throw it in a pan, and cook until crisp and golden. You might need another pan or two for eggs or bacon if you like. I found with this recipe, it was easy for me just to crack the eggs right into the pan with the potatoes. Less mess. I like less mess.

Whether you are hosting or not, this hash will be great for any no fuss meal. Give it a go this holiday season. You have seen and probably eaten enough cookies already. Am I right?

Mexican Hash

An easy and spicy vegetarian has with crispy potatoes, bell pepper, jalapeno, and onion.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes


  • 2 Tablespoons Olive Oil
  • 2 Russet Potatoes diced
  • 1 Red Bell Pepper stem removed, seeded, and diced
  • 1 Jalapeno seeded, stem removed, and diced
  • 1/4 Cup Diced White Onion
  • 1 - 1 1/2 Teaspoons Pureed Canned Chipotle in Adobo depending on your spice tolerance
  • 1 Clove Garlic grated
  • Big Pinch of Salt
  • Ground Black Pepper
  • 1/2 Teaspoon Cumin
  • 1/2 Teaspoon Smoked Paprika
  • Fresh Chopped Cilantro
  • Lime Juice Tabasco, Avocado, and Eggs as toppings


  1. Add olive oil to a large skillet. Heat over a medium flame.
  2. Add potatoes to skillet. Cover with lid. Saute for 10 minutes. Remove lid and stir. Cover with lid and saute another 10 minutes.
  3. Add red pepper, jalapeno, and onion. Saute another 15 minutes.
  4. Once the potatoes are fork tender, add the chipotle, garlic, salt, pepper, cumin, and paprika. Stir to combine.
  5. Saute another five minutes over a low heat while you get your toppings together. Remove from heat and add cilantro. Serve alongside whatever toppings you desire.

You Might Also Like