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

{ 8 comments… read them below or add one }

Holly April 12, 2010 at 8:23 am

i want this. like now. this also combines some of my favorite things – and lime salsa? what brand and where do i find it? i need that in my life.

yay for maddy 1/2 mary! soooo excited. and soooo glad i got to catch up with you yesterday. have a lovely, stress-free week me love :)

p.s. my word verification is lablerch. it made me laugh.


brandi April 12, 2010 at 8:51 am

yum. my newest addiction is Mexican flavored breakfasts…or anything with eggs, really :) Beans with eggs and rice and salsa is so delicious!


Erica April 12, 2010 at 10:24 am

nom nom- this looks fantastic. I love chipotle chili in adobe sauce- adds such great flavor to many dishes. Hope you're having a nice Monday


Susan April 12, 2010 at 3:34 pm

Hi. You just made my perfect breakfast :)

These days I'm all about oatmeal on the weekend since I don't have time to make it during the week!


Emily (A Nutritionist Eats) April 13, 2010 at 2:02 pm

That sounds fantastic! Anything with eggs and I'm a happy camper!


Janetha April 13, 2010 at 3:43 pm

holy crud, that looks delicious! i love savory bfasts over sweet for sure. breakfast burritos are amazing! oh and thursday is nat'l eggs benny day! LOVE YA!


Cara April 16, 2010 at 7:39 am

I've been on a big egg kick lately too and made something pretty similar the other night! I love the versatility, and how healthy they are. Great dish!


Karena April 27, 2010 at 9:41 am

that looks phenomenal! i need to try this once i get back to doing long runs on the weekend – looks like it's super filling and exactly what i want post sweat session!


Leave a Comment

Previous post:

Next post: