Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
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
Print Recipe
Pin Recipe
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Breakfast, brunch
Cuisine
Mexican
Servings
1
serving
Calories
427
kcal
Ingredients
1x
2x
3x
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:
1
g
Calories:
427
kcal
Carbohydrates:
25
g
Protein:
23
g
Fat:
26
g
Saturated Fat:
8
g
Cholesterol:
356
mg
Sodium:
438
mg
Potassium:
1227
mg
Fiber:
5
g
Sugar:
7
g
Vitamin A:
1415
IU
Vitamin C:
88.8
mg
Calcium:
81
mg
Iron:
5.8
mg
Keyword
Mexican breakfast hash, paleo breakfast hash, paleo eggs recipes
Tried this recipe?
Let us know
how it was!