Southwest Breakfast Hash

I am genuinely proud of this recipe. I won’t lie or try and hide it. I am. It is so delicious and filling. And maybe just a little bit Paleo? I don’t even know anymore. I think I just project Paleo onto things I want to be Paleo. Or things I want in general. I am almost positive a vodka martini is Paleo. And potatoes have to be Paleo because they both start with “P.” Don’t bore me with your annoying questions of how I became so smart. I was born this way.

My Breakfast Hash was inspired by my dear friend Stacy Bailey, whose amazing blog can be found here. She is always telling me about her hash recipes and they always sound just oh so magically delicious.

So, this is a “mash” up of things she’s told me to try and things that I had on hand. And yes, that pun was very intentional. I'm not sorry.

If you made my Paleo Poblano Peppers, I had a little of the chicken stuffing leftover and used that. It gives it an unforgettable TexMex flair and makes for a super-dee-duper hearty breakfast. My mouth is watering as my little fingers type. If you didn’t, I’ll fill you in on making the chicken. Because that’s just the kinda guy I am.

 Southwest Breakfast Hash

Southwest Breakfast Hash


1 Large Cooked Chicken Breast, shredded

1 Can Black Beans, rinsed

½ Cup Frozen Corn

Heaping Spoon of Salsa


1 Large Russet Potato, shredded

½ White Onion, shredded

Garlic Powder

Black Pepper

Cumin & Chili Powder

Extra-Virgin Olive Oil

For this recipe, I boiled my chicken (Check out the Poblano recipe for how I did it). After boiling and draining, use a Kitchen-Aid mixer with the paddle attachment to shred it up. It’s amazing, but it works. Add in your beans, corn and salsa and move on to the hash.

Run the potato and onion through a food processor to form the “hash brown” status and mix well. Throw it in a skillet over medium heat with the olive oil and let it cook until it starts to get just a little brown and crispy. Turn it often and mix it up so it doesn’t clump together.

Add your chicken and mix well. Cook for about another 5-10 minutes and remove from the heat. Serve it with a fried egg on top and don’t share with anyone.


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