Sometimes my best dishes are born from no recipe, no plan, and going into the kitchen just knowing it’s 11am and I haven’t eaten yet and I’m freaking starving. Everything in my fridge looked amazing (went grocery shopping yesterday) including the cranberry sauce that’s still in there from Thanksgiving.

“Should I just eat the cranberry sauce by the spoonful?” I wondered.

But then I had some leftover hash browns. And I had bacon. And I really like spicy foods. And I had a jalapeño.

This sucker was being born. Mexican food is my favorite, so I decided to use those flavors. Coupled with the yolk porn you see above and below, it was pretty awesome.



paleo poached eggs over Mexican hash

Poached Eggs over Mexican Hash

Perfect soft poached eggs on a slightly spicy potato hash! Add a Mexican touch by throwing in some Jalapenos, onions and tomatoes.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, brunch
Cuisine Mexican
Servings 1 serving
Calories 427 kcal


  • 1/2 cup potatoes sliced or diced (I used my food processor to make hash browns)
  • 1 small jalapeño diced
  • 2 pieces of pastured bacon diced
  • 1/4 small red onion diced
  • 1/2 tomato diced
  • 4 small mushrooms sliced
  • 2 egg


  • First, fill a small pot with water and put it on the stove to simmer.
  • Sautee the bacon until it releases most of its grease.
  • Then add all of the hash ingredients, except the eggs.
  • Once the water is simmering, crack one egg and drop it in. Leave it for three minutes and pluck it out.
  • Repeat with the other egg and serve on top.


This recipe works well with button or portobello mushrooms. 


Serving: 1gCalories: 427kcalCarbohydrates: 25gProtein: 23gFat: 26gSaturated Fat: 8gCholesterol: 356mgSodium: 438mgPotassium: 1227mgFiber: 5gSugar: 7gVitamin A: 1415IUVitamin C: 88.8mgCalcium: 81mgIron: 5.8mg
Keyword Mexican breakfast hash, paleo breakfast hash, paleo eggs recipes
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