Cheesy Potato and Jalapeño Breakfast Hash

A delicious start to the day, or tasty snack.

READ RECIPE
DISH

Breakfast

PREP TIME

10 minutes

COOK TIME

15 minutes

SERVES

4

Ingredients

  • 150g Roasted Russet Potatoes, cut into bite-sized pieces
  • 1 tablespoon Olive Oil
  • 1 Medium Yellow Onion, chopped
  • 1 Fresh Jalapeño, diced (seeded if desired)
  • 2 tablespoons Pickled Jalapeños, chopped
  • 1½ cups Spicy Cheese
  • 1 teaspoon Chili Seasoning
  • 1 teaspoon Smoked Paprika
  • ½ teaspoon Kosher Salt, or to taste
  • ¼ teaspoon Black Pepper

Method

  • Heat a large cast-iron or nonstick skillet over medium heat. Add the olive oil.
  • While the hash browns are baking, prepare your eggs. In a medium bowl, whisk together the eggs, milk, a pinch of kosher salt, and a few grinds of black pepper.
  • Add the chopped onion and cook for 4 to 5 minutes, stirring occasionally, until softened and lightly caramelised. While the hash browns are baking, prepare your eggs. In a medium bowl, whisk together the eggs, milk, a pinch of kosher salt, and a few grinds of black pepper.
  • Stir in the fresh jalapeño and cook for 1 to 2 minutes, until fragrant.
  • Add the roasted potatoes* to the skillet and sprinkle with the chili seasoning, smoked paprika, salt, and black pepper if needed. Toss to coat evenly and cook for 6 to 8 minutes, stirring only occasionally, until heated through and crispy around the edges.
  • Stir in the chopped pickled jalapeños. Sprinkle the spicy cheese evenly over the top. Cover the skillet for 1 to 2 minutes, or until the cheese is melted and gooey.
  • Serve immediately with dollops of sour cream, if desired. Finish with green onions, coriander, additional pickled and/or fresh jalapeños, or your favourite hot sauce.
  • *Don’t have leftover roasted potatoes? Here’s how to make them from fresh:
    Preheat the oven to 425°F (220°C).
    Cut 680g russet potatoes into ¾-inch pieces and toss with olive oil, chili seasoning, smoked paprika, salt, and pepper.
    Spread onto a parchment-lined baking sheet in an even layer. Roast for 25 to 30 minutes, stirring halfway through, until the potatoes are tender with crispy, golden edges. Continue with Step 1 of the recipe.
Our thanks go to Potatoes USA for this delicious recipe.