Southwestern Breakfast Hash

Cook the Potatoes

• Heat a large skillet over medium heat and add 1 tablespoon olive oil or butter.
• Once hot, add 2 cups diced potatoes and season with ½ teaspoon chili powder, ¼ teaspoon smoked paprika, ¼ teaspoon cumin, a pinch of salt, and black pepper.
• Cook for 10–12 minutes, stirring occasionally, until the potatoes are golden brown and fork-tender. If the skillet gets too dry, add the remaining 1 tablespoon olive oil or butter as needed.

Brown the Sausage

• Push the potatoes to one side of the skillet or remove them temporarily.
• Add ½ pound breakfast sausage to the empty side of the pan and cook for 5–7 minutes, breaking it apart with a spoon, until browned and fully cooked.

Sauté the Vegetables

• Add ½ small diced onion, 1 diced bell pepper, 1 seeded and finely chopped jalapeño (if using), and 2 minced garlic cloves to the skillet with the sausage.
• Stir everything together and cook for 3–4 minutes until the vegetables soften.
• Season with the remaining ½ teaspoon chili powder, ¼ teaspoon smoked paprika, ¼ teaspoon cumin, ¼ teaspoon garlic powder, and a pinch of crushed red pepper (if using).

Add the Eggs

• Crack 4 eggs directly into the skillet or whisk them first in a bowl for a more scrambled texture.
• Stir gently into the sausage and potato mixture, cooking for 2–3 minutes until the eggs are fully set.
• If using, sprinkle ¼ cup shredded cheddar or pepper jack cheese over the top during the last minute so it melts.

Garnish and Serve

• Remove the skillet from the heat and top with fresh cilantro or sliced green onions if desired.
• Serve hot with salsa or hot sauce, avocado slices or guacamole, and lime wedges on the side for squeezing over the hash.