Matty's Breakfast Hash

Serves:
Serves 4.
Prep Time:
Cook Time:
Total Time:

Just a moment please...

Matty's Breakfast Hash: A big hearty hash that'll feed a few hungry (or possibly overserved) folks. Inspired by a Matty Matheson recipe. | macheesmo.com
Print Recipe

A big hearty hash that’ll feed a few hungry (or possibly overserved) folks. Inspired by a Matty Matheson recipe.

Recipe from a Matty Matheson recipe.

Ingredients

1 pound Yukon gold potatoes, cubed
1 yellow onion, chopped
1 poblano or red pepper, chopped
1 jalapeno pepper, seeded and chopped
1 cup black beans
2 tablespoons olive oil
4 large eggs
1 cup grape tomatoes
2-3 radishes, sliced thin
1/2 cup salsa verde
Fresh cilantro
Fresh scallions
Salt and pepper

Directions

  1. Preheat oven to 425 degrees F. Cube potatoes and add them to a large oven-safe skillet over medium heat along with the oil. Cook potatoes for 15-18 minutes until they are tender and browned.
  2. Remove potatoes from the skillet and add peppers and onions. Cook until translucent.
  3. Add potatoes back into the skillet and toss together. Add drained and rinsed black beans and halved grape tomatoes. Then crack in four eggs divided around the skillet.
  4. Top skillet with cheese and bake for about 10 minutes until cheese is melted and eggs are just set.
  5. Remove skillet from oven and top with sliced radishes, spoons of salsa verde, and handfuls of fresh scallion and cilantro. Season the skillet with salt and pepper and serve immediately.