Project Description

Mexican Hash


  • 2 Tablespoons butter or olive oil
  • 1/2 cup onion, diced
  • 1/2 cup red bell pepper, diced
  • 1 cup sweet potato, diced and cooked
  • 1 cup red potatoes, diced and cooked
  • 1 cup canned black beans, rinsed and drained
  • 1/2 cup Organic Spicy Corn & Tomato Relish
  • Salt and pepper
  • 1/2 cup Mexican blend shredded cheese
  • 4 eggs
  • 2 Tablespoons fresh cilantro, chopped


  1. Heat butter or oil in a skillet over medium-high heat.
  2. Add onion and red bell pepper and sauté until tender.
  3. Add potatoes and continue to sauté until slightly browned.
  4. Stir in beans and Organic Spicy Corn & Tomato Relish until heated.
  5. Season to taste with salt and pepper.
  6. Sprinkle cheese over the top.
  7. Top hash with eggs with one of the following methods:
    • Method 1- Make four wells in the hash, exposing the bottom of the pan. Crack an egg in each well. Cover skillet with a lid and cook until eggs are done to your liking.
    • Method 2- Fry eggs in a separate greased pan to your liking. Place cooked eggs on top of the hash, garnish with cilantro and serve.