southwest breakfast hash

April 11, 2010

I’m not sure you can go wrong with eggs, beans and rice. Add some cheese in there and you know I’m going to be happy. Honestly, this would suit any time of day – it would make a wonderful dinner but there’s something about the “hash”, something about the “eggs and cheese” that just screams breakfast…and so the name goes.

More than anything this is perfect fuel for a lady in training for her first ever half marathon.

Southwest Breakfast Hash


  • 1 cup cooked rice
  • 1 can (or 2 cups) black beans, drained and rinsed
  • 1/2 cup habanero and lime salsa (or other spicy salsa)
  • 1 chipotle chili in adobe sauce, diced
  • 1 cup cheese, shredded (pepper jack or cheddar is good here – nothing too fancy!)
  • 4 eggs
  • cilantro, to garnish


  1. Cook rice (one cup water to half cup dried rice) by bringing water to a boil and adding dried rice. Immediately turn heat to low and simmer rice, covered, for twenty minutes.
  2. Preheat oven to 350 degrees. Mix one cup of cooked rice with 1/2 cup of salsa and the chipotle chili. Place the mixture in the bottom of a baking dish.
  3. Sprinkle 1/4 cup of cheese over the rice mixture. Pour the black beans over the rice and cheese. Sprinkle again with 1/4 cup of cheese.
  4. Using a large spoon, make four indentations in the mixture to hold the eggs. Crack the eggs into the indentations. Top with the remaining 1/2 cup of cheese, but avoid covering the yolks since they’ll look far prettier and yummier if left cheese-less.
  5. Place your dish in the oven and bake until the egg whites have solidified and the cheese on top is slightly golden brown. You can tell if the egg whites have solidified by slightly shaking the dish back and forth. The cook time for us was about 35 minutes but it could take up to 45 depending on your oven.
  6. Garnish with cilantro and serve, making sure everyone gets an egg – you’ll want to make a bigger dish if this isn’t possible!

Eggs? Tortillas? Cheese? Pancakes? What’s your magic weekend breakfast ingredient?
I love a good pancake. Love. But savoury at the weekends just does it for me. Gimme a breakfast burrito and I’m yours. For the morning at least.

Email this to someonePin on PinterestTweet about this on TwitterShare on Google+Share on FacebookShare on RedditShare on StumbleUpon

Previous post:

Next post: