Paleo Mexican Breakfast Hash with Spicy Tomato Salsa

Allergens

N/A

Ingredients

• 2 lbs Yukon Gold potatoes
• 1 large onion
• 1 red bell pepper
• 1 green bell pepper
• 4 garlic cloves
• 1/4 cup fresh cilantro
• 1 can diced tomatoes (14.5 oz)
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/2 tsp ground coriander

Instructions

1. Peel and dice the potatoes into 1 inch cubes, then rinse them under cold water.
2. In a large pan, heat olive oil over medium heat and add diced onions and bell peppers, sautéing until softened (approximately 5 minutes).
3. Add minced garlic to the pan, stirring constantly to avoid burning (about 1 minute).
4. Add diced tomatoes, ground cumin, smoked paprika, chili powder, and ground coriander to the pan, stirring well to combine all ingredients. Season with salt and pepper as desired. Let simmer for about 10 minutes.
5. While the salsa is simmering, boil the potatoes in a separate pot of water until they are slightly tender but not mushy (about 8 10 minutes). Drain and set aside.
6. In a large skillet, heat a small amount of olive oil over medium heat, then add the partially cooked potatoes, stirring occasionally to prevent sticking. Cook until golden brown and crispy on the outside (approximately 5 7 minutes). Season with salt, pepper, ground cumin, smoked paprika, chili powder, and ground coriander.
7. Once the potatoes are golden and crisp, add chopped fresh cilantro to the skillet, stirring to combine.
8. Serve the Paleo Mexican Breakfast Hash with a generous dollop of spicy tomato salsa on top. Enjoy!

Chef’s Insight

The key to this dish is balancing the flavors and textures, ensuring each bite has a perfect combination of crispy potatoes, tender vegetables, and spicy salsa.

Notes

Feel free to adjust the spices according to your preferred level of heat and flavor.