Gourmet Cast Iron Skillet Mexican Breakfast Hash

by | Dec 26, 2022 | Cast Iron Skillet | 0 comments

Growing up, my family’s kitchen was always filled with the smell of freshly cooked Mexican dishes. One of my favorite dishes was a breakfast hash made with potatoes, beans, peppers, and eggs. It was a delicious combination of flavors that was cooked in a cast iron skillet until the potatoes were perfectly crispy and the eggs were cooked to perfection. It was a dish that brought our family together and was the perfect start to the day.

Now that I’m living on my own, I still love to make this Mexican breakfast hash for myself. I find the process of cooking it in my cast iron skillet to be incredibly therapeutic and I enjoy experimenting with different variations of the dish. I add in different vegetables, seasonings, and herbs to give the dish a unique flavor and make it my own.

This recipe for Gourmet Cast Iron Skillet Mexican Breakfast Hash is my favorite version of this dish. I use a combination of potatoes, black beans, bell peppers, jalapeños, and eggs to create a flavorful and colorful dish. I also add in a few spices and herbs to give it an extra kick of flavor. I love to top it with a sprinkle of cotija cheese and a dollop of sour cream. It’s the perfect breakfast dish for any day of the week and is sure to bring a smile to your family’s faces.

Variations: For a vegetarian version, omit the eggs. For a vegan version, omit the eggs and replace the cheese and sour cream with vegan alternatives. You can also add in additional vegetables such as spinach or zucchini.

A cast iron skillet filled with a Mexican-style breakfast hash, with potatoes, beans, peppers and eggs.

Gourmet Cast Iron Skillet Mexican Breakfast Hash

A delicious gourmet Mexican breakfast hash made in a cast iron skillet. #breakfast #mexican #castironskillet
Cook Time 25 mins
Total Time 30 mins
Course Breakfast
Cuisine Mexican
Servings 4


  • Cast Iron Skillet


  • 3 tablespoons olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 jalapeño pepper, diced
  • 2 potatoes, peeled and diced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon dried oregano
  • null Salt and pepper, to taste
  • 1 (15 ounce) can black beans, drained and rinsed
  • 4 large eggs
  • null Cotija cheese, for garnish
  • null Sour cream, for garnish


  • Heat the olive oil in a large cast iron skillet over medium-high heat. Add the onion and garlic and cook until softened, about 3 minutes. Add the bell pepper and jalapeño, and cook for an additional 2 minutes. Add the potatoes, chili powder, cumin, smoked paprika, oregano, salt and pepper, and stir to combine. Cook for an additional 5 minutes, stirring occasionally.
  • Add the black beans, reduce the heat to medium-low, and stir to combine. Cook, stirring occasionally, for 10 minutes or until the potatoes are tender.
  • Create four wells in the skillet and crack the eggs into the wells. Cover the skillet and cook for 5 minutes or until the eggs are cooked to your desired doneness.
  • Serve the skillet breakfast hash with a sprinkle of cotija cheese and a dollop of sour cream, if desired.


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