Make this quick and easy one pan southwest potato hash for a delicious weeknight dinner the whole family will love.
I love the flavors of the southwest. Cumin, cilantro, chilis, salsa…they are some of my favorite flavors! So I decided to come up with a southwest spin on a classic dish– potato hash.
Hash is the best because everything cooks quickly and you only need one pan! Here are the ingredients you will need:
You can definitely adjust this recipe to your personal preferences. Don’t like cilantro? Leave it out! Prefer bacon over sausage? Totally fine to substitute!
Just look how delicious this is:
Southwest Potato Hash
2 pounds frozen hash browns
1 pound ground sausage
8 eggs
1 cup Pace Picante Sauce
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 cup corn
1 cup grated cheddar cheese
2 green onions
salt and pepper, to taste
sour cream, for garnish
In a large non-stick skillet, cook and crumble sausage. (Skip this step if you’re like me and had pre-cooked sausage in your freezer). Drain excess fat, leaving enough to coat pan and prevent potatoes from sticking. Add hash browns and cook until soft, about ten minutes.
Crack eggs on top of potatoes and stir to scramble. Evenly add salsa, chili powder, cumin and corn. Stir and cook until the eggs set up. Remove from heat and sprinkle with cheese and green onions. Serve immediately with a dollop of sour cream.
Southwest Potato Hash
Ingredients
- 2 pounds frozen hash browns
- 1 pound ground sausage
- 8 eggs
- 1 cup salsa
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 cup corn
- 1 cup grated cheddar cheese
- 2 green onions, sliced
- salt and pepper to taste
- sour cream, for garnish
Instructions
- In a large non-stick skillet, cook and crumble sausage. (Skip this step if you're like me and had pre-cooked sausage in your freezer). Drain excess fat, leaving enough to coat pan and prevent potatoes from sticking.
- Add hash browns and cook until soft, about ten minutes.
- Crack the eggs on top of potatoes and stir to scramble.
- Evenly sprinkle on salsa, chili powder, cumin and corn. Stir and cook until the eggs set up.
- Remove from heat and sprinkle with cheese and sliced green onions. Serve immediately with a dollop of sour cream.
Did You Make This?
Share it with me on Instagram @thecraftpatch and follow pinterest for more!
Let’s Get Social
I’m sharing tons of fun ideas on my social channels and I’d love for you to join me there.