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.

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paleo poached eggs over Mexican hash

Poached Eggs over Mexican Hash

Dani
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 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, brunch
Cuisine Mexican
Servings 1 serving
Calories 427 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

This recipe works well with button or portobello mushrooms. 

Nutrition

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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