Southwest Baked Ham and Eggs Potato Hash is a fabulous breakfast made all in one pan. Crispy potatoes, ham, peppers, black beans, and corn all surround a perfectly baked egg. This is a hearty flavorful breakfast that the family will love!
1 1/2poundsbaby red potatoesquartered
2bell pepperscubed (I used a red and yellow bell pepper)
1cupfrozen or fresh corn
1cupblack beansrinsed and drained
1TablespoonMcCormick Chili Seasoning
1/2teaspoonMcCormick Cumin Seasoning
salt and pepper to taste
fresh chopped cilantro and sliced avocado for garnishoptional
Preheat oven to 425 degrees. Coat a baking sheet with cooking spray.
Place the potatoes, bell pepper, corn, black beans, and onion on the baking sheet. Drizzle with olive oil and add the chili seasoning, cumin and paprika. Toss to coat and season with salt and pepper. Bake for 15 minutes. Remove pan and add the ham and stir the veggies. Bake for an additional 10 minutes or until potatoes are tender. Remove from oven.
Create 5 wells in the vegetables. Gently crack an egg in each. Return the pan to the oven and bake for an additional 5-10 minutes or until eggs are to desired doneness.
Garnish with chopped cilantro and sliced avocado and serve immediately.
Southwest Baked Ham and Eggs Potato Hash
Amount Per Serving
Calories 1017Calories from Fat 495
% Daily Value*
Saturated Fat 11g55%
Vitamin A 8640IU173%
Vitamin C 309.9mg376%
* Percent Daily Values are based on a 2000 calorie diet.
Southwest Baked Ham and Eggs Potato Hash https://therecipecritic.com/southwest-baked-ham-eggs-potato-hash/