Name: Southwestern Vegetable Hash and Fried Eggs Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Southwestern
Ingredients: 2 cups sweet potatoes, large diced; 2 cups butternut squash, large diced; 1 medium onion, diced; 1 red bell pepper, diced; 1 green bell pepper, diced; 1 Anaheim pepper, sliced; 1 jalapeño, sliced; 4 tablespoons butter, divided; 2 teaspoons cumin; 1 teaspoon chile powder; 1 teaspoon garlic salt; Freshly ground black pepper, to taste; 4 eggs

Jump to Recipe· 3.9 from 35 reviews

If you are craving a vibrant, hearty breakfast that bursts with flavor and color, this Southwestern Vegetable Hash and Fried Eggs Recipe is exactly what you need. It combines the natural sweetness of roasted sweet potatoes and butternut squash with the smoky warmth of cumin and chile powder, accented by a crisp medley of bell peppers and spicy jalapeños. Topped with perfectly fried eggs, this dish creates a satisfying harmony of textures and flavors that will brighten your morning or power you through any day with comfort and excitement.

Ingredients You’ll Need

The image shows various fresh ingredients arranged on a white marbled surface. On the left, a whole butternut squash is both cut into thick slices and halved to show its orange flesh and seeds inside. In the middle, there is a green bell pepper cut in half to reveal white seeds and the inside, with chopped pieces lying next to it. Below is a pile of chopped white onion and a whole yellow onion. To the right, a bright red bell pepper sits next to a white bowl filled with orange diced sweet potatoes. Above these ingredients are four brown eggs in an open cardboard carton and three small glass bowls containing white flour, light brown ground spice, and orange-red chili seasoning. A small block of butter partly wrapped in paper lies near the bottom. The colors are bright and fresh, with a natural, clean look. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Southwestern Vegetable Hash and Fried Eggs Recipe lies in its straightforward and fresh ingredients. Each one plays a vital role in building the dish’s complex taste, inviting textures, and mouthwatering color palette.

2 cups sweet potatoes (large diced): Adds natural sweetness and a tender bite that anchors the hash.
2 cups butternut squash (large diced): Complements the sweet potatoes with a smooth, creamy texture and bright orange hue.
4 tablespoons butter (divided): Infuses the dish with rich flavor and helps achieve the perfect caramelization.
1 medium onion (diced): Provides a savory base note and a pleasant subtle crunch.
1 red bell pepper (diced): Brings sweetness and vibrant red color for visual appeal.
1 green bell pepper (diced): Adds fresh crispness and balances the sweetness with a slight bitterness.
1 Anaheim pepper (sliced): Offers mild smoky heat to deepen flavor without overwhelming.
1 jalapeño (sliced): Delivers a sharp spicy kick for those who love a little heat.
2 teaspoons cumin: Introduces earthy warmth and a hint of smoky complexity.
1 teaspoon chile powder: Enhances the Southwestern vibe with subtle heat and color.
1 teaspoon garlic salt: Seasoning that elevates all the vegetable flavors effortlessly.
Freshly ground black pepper: Adds a touch of pungency and depth.
4 eggs: The crowning glory, perfectly fried to runny or firm according to your preference.

How to Make Southwestern Vegetable Hash and Fried Eggs Recipe

Step 1: Parboil the Sweet Potatoes and Butternut Squash

Start by boiling the diced sweet potatoes and butternut squash until just tender, around 10 minutes. This step ensures that the vegetables have a soft interior while still holding their shape when they hit the skillet, making for a perfect balance of tender and crisp textures in the hash.

Step 2: Sauté the Onions and Peppers

Next, melt half of your butter in a large skillet over medium heat. Add the diced onion, red and green bell peppers, and Anaheim pepper. Cook these until they soften and become fragrant, about 5 minutes. This process builds a fragrant, colorful foundation that will mingle with the sweetness of the root vegetables beautifully.

Step 3: Combine the Vegetables and Seasonings

Now it’s time to add the drained sweet potatoes and butternut squash along with sliced jalapeño, cumin, chile powder, garlic salt, and freshly ground pepper. Cook for another 5 to 8 minutes, gently stirring so the vegetables get nicely browned and the spices deeply infuse the mixture. This step amps up the signature Southwestern flavors and melds all the ingredients into a cohesive, flavorful hash.

Step 4: Fry the Eggs

While the hash finishes cooking, melt the remaining butter in a separate skillet over medium heat. Fry the eggs two at a time, aiming for a golden, crisp edge with a luscious yolk center that will mingle wonderfully with the hash. Each fried egg is the perfect finishing touch to round out this comforting dish.

Step 5: Assemble and Serve

Serve the piping hot hash topped with the fried eggs immediately. You can add a spoonful of fresh salsa if desired for a burst of tang and brightness, completing this effortless Southwestern breakfast delight.

How to Serve Southwestern Vegetable Hash and Fried Eggs Recipe

The image shows a black cast iron skillet filled with a colorful stir-fry. At the bottom layer, there is a mix of diced green and red bell peppers along with chopped white onions, all cooked and soft with a bit of shine. On top of this veggie mix, there are small, golden-brown cubes of fried tofu stacked in the center, creating a textured, slightly crispy layer. Around the skillet on a white marbled surface, there are small glass bowls with red and beige spices, as well as sliced green jalapeno peppers. A wooden spatula lies beside the skillet, completing the scene. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly chopped cilantro or green onions can add a fresh herbal kick that brightens the dish. A dash of hot sauce or a wedge of lime on the side can elevate the flavors and provide a customized zest that guests adore.

Side Dishes

Consider pairing this Southwestern Vegetable Hash and Fried Eggs Recipe with warm corn tortillas or crusty toast to scoop up every delicious bite. A simple side of black beans or a refreshing avocado salad can round out the meal, making it satisfying and wholesome.

Creative Ways to Present

For a brunch crowd, serve the hash in individual cast-iron skillets topped with eggs and garnishes, delivering an impressive yet homey look. Alternatively, scoop the hash onto hearty bread slices and top with eggs for nutritious open-faced breakfast sandwiches that are both fun and flavorful.

Make Ahead and Storage

Storing Leftovers

Store any leftover Southwestern Vegetable Hash in an airtight container in the refrigerator for up to 3 days. It keeps well as the flavors actually deepen overnight, making for an easy morning reheat or quick meal component.

Freezing

This vegetable hash freezes beautifully if you want to keep it longer. Place cooled hash in a freezer-safe container or bag, removing as much air as possible. Freeze for up to 2 months. For best results, avoid freezing the fried eggs, as their texture changes unfavorably when thawed.

Reheating

Reheat the hash gently in a skillet over medium heat, stirring occasionally to warm evenly and restore its crisp edges. If you’re reheating a single serving, microwaving on medium power works well too. For eggs, it’s best to fry fresh for the best texture and taste.

FAQs

Can I make this Southwestern Vegetable Hash and Fried Eggs Recipe vegan?

Absolutely! You can replace butter with olive oil or a plant-based alternative and swap the eggs for tofu scramble or avocado slices for a delicious vegan breakfast option.

What type of peppers work best in this recipe?

Fresh bell peppers of various colors add sweetness and crunch, while Anaheim peppers provide mild warmth without overpowering heat. Jalapeños bring that spicy kick, but you can adjust or omit based on your preferred spice level.

Is this dish gluten-free?

Yes! The Southwestern Vegetable Hash and Fried Eggs Recipe is naturally gluten-free as long as you watch any added sides or garnishes to avoid gluten-containing ingredients.

Can I prepare the hash the night before?

Definitely; the hash tastes even better after resting overnight as the flavors meld. Just reheat it gently in the morning and fry fresh eggs to serve.

How can I add more protein to this recipe?

Adding cooked black beans or diced cooked chicken to the hash can boost protein content, or simply enjoy with extra eggs for a filling meal.

Final Thoughts

This Southwestern Vegetable Hash and Fried Eggs Recipe is an instant favorite that combines wholesome ingredients and vibrant flavors in a way that feels both cozy and exciting. It’s perfect for breakfast or brunch when you want something special without a fuss. I promise once you try it, it will become your go-to comfort dish that you’ll love sharing with friends and family.