Mexican Hash Egg Bake

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O.M.G. Drool is accumulating in my mouth as I type. This may be one of my newest favoritest (no that’s not a word, dick) dishes I have ever made. That sentence made no sense. Well, this might be because I didn’t have time to eat breakfast this morning so my stomach felt like there was a bubble machine inside of it. Ew. Or it might just be because this dish kinda tastes like heaven. If heaven were spicy and smelled like inside of a jalapeno pepper. What’s up with me forgetting/not having time to eat. Literally this has never happened to me in my life. It’s like forgetting to wipe. You just don’t do that. It’s weird. And disrespectful.

So over the weekend, I spent a couple hours in the emergency room. And when I say I, it actually means I sat next to my friend Sergio while he grimaced in pain from breaking his ankle. Guess breaking bones hurts. Weird. Freaking sports.

Anywho, we saw some weird sh*t while we were there. People in sick states are never fun to be around, especially when they are in the small-child-sick form, that’s gross. And there were both kinds there. Most in questionable clothing attire. Now, in no way am I saying I’m good at dressing myself. I have black sweat pants on that have failed coconut pancake smears all over them. Yes, I went shopping in them today. Yes, I’m really pissed my coconut pancakes recipe didn’t work out. I had 3 failed recipes this week. Effin a bro.

But back to the point. Grown ass adults were wearing cartoon fleece pajama bottoms…in the hospital. Ok, I understand people are usually rushing when going to the hospital, but seriously? In public areas? Come on. At least put some other pants over while you drive or something. Safety first. I also saw a Tweety bird leather jacket. Straight up thuggin. Ok, I’m done being a dick.

I should really shave my legs. Remember, I’m learning how to be sexy. Step 1.

Anyone else refusing to change over to the new facebook layout? Samesies.

Who’s Tebow?

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Mexican Hash Egg Bake

  • Yield: 4-5 1x
Scale

Ingredients

  • 1lb chorizo
  • 1 (14 oz) can diced fire roasted tomatoes
  • 1 sweet potato, diced
  • 1 yellow onion, diced
  • 68 eggs
  • 2 garlic cloves, minced
  • 1 tablespoon fat of choice (I used bacon fat)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • salt and pepper, to taste

Instructions

  1. Preheat your oven to 350 degrees.
  2. Heat up a large skillet or cast iron skillet under medium heat.
  3. Add your fat and minced garlic.
  4. When the garlic becomes fragrant, toss in your onions, sweet potatoes and chorizo to begin to cook down.
  5. Use a wooden spoon or whatever you have on hand to break up the chorizo and mix around to incorporate everything. Cover to help steam the sweet potatoes.
  6. Let cook for about 6-8 minutes or until sweet potatoes are tender.
  7. Add your tomatoes and spices and mix together.
  8. If you are not using a cast iron skillet, pour your hash into a baking dish.
  9. Use a spoon to press into the hash where you want your eggs to go.
  10. Crack your eggs directly on top of hash.
  11. Bake for 5-8 minutes depending how runny you want your eggs. Just press on the egg yolk with your finger to see how done it is!
PaleOMG Mexican Hash Egg Bake
You can see in the top corner where I started scraping at the food. i can’t even wait to take a picture. pathetic
don’t you wish you knew what this picture was taken on…yeah, I didn’t think so
it’s like an egg jacuzzi…filled with chorizo. that’s my kind of hot tub

 

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More Breakfast Ideas:

Chorizo Plantain Hash

 Simple Chorizo Butternut Squash Hash

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I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running!

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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140 thoughts on “Mexican Hash Egg Bake”

  1. Best blog ever mang! You write like my internal monologue talks, or thinks, or whatevs. I’m thinking this would make for great hangover fare, will make soon and report back.

  2. Not switching over on fb either ~ hell to the no ~ and this recipe is great ~ I’ve mixed chorizo and sweet potato before, love the sweetness against the heat! Don’t go changin’

  3. LOL
    still laughing……
    ok.
    No fail coconut flour pancakes. 1 cup of egg whites shaken with 1-2 TBSP of coconut flour. Pour into a greesy hot pan. Cook almost through before flipping. Easy peasy.

    1. You’re not an amateur Danielle! I got mine at Whole Foods but I think a brand called Boulder Sausage or something like that has good chorizo too! That’s at King soopers

  4. Just opened my computer at work, saw this and went “Oh that looks so freaking good”. I am the only one in the office, and I said it outloud LOL. I am going grocery shopping tonight with recipes in hand. Omgggggggggg This looks like the ultimate comfort food

  5. AMAZING!!! Just happened to have all the ingredients and made it this morning. We were blowing our noses and eating it up. SO GOOD!!! Do we just keep eating even though we are full or stop and save it…?

  6. Cannot.Wait.To.Try.This.
    I’ll bring it for a post workout snack and make all my gymmates super jealous. Thanks, Juli!!

  7. First off, love the look of the new site!!! Totally ROCKS!!!!

    Second, YOU ARE FRICKIN’ HILARIOUS!!!! Love checking out your blog!!

    Third, hubby just found this one when I was looking through going, “What are we going to have for dinner Saturday?” Yes, I’m planning that far out. Somehow I messed that up when I when grocery shopping. Wrote down something for the dinner, then bought the ingredients, and now can’t figure out what that dinner was supposed to be. Very confusing and very blonde of me! Anyway… We’re going to try this Saturday, if I can wait until then. It looks a bit too yummy to wait…

  8. Found your website looking for good Paleo shredded beef recipes and came across this. Even before I was following a Paleo diet I would make something similar except I would just make the hash and fry the eggs separately. You can also use Cajun andouille sausage.

  9. OMG is right! SO delicious!
    I’ve already made this 2 times, and it is amazing!
    Just curious, where do you add the tomatoes? I’ve just been doing it when the spices get added.
    Thanks so much!

  10. AMAZING. Leftovers? What leftovers? LOL, my sister and I ate almost all of it in one sitting! I forced myself to save a small amount for breakfast. This was my first recipe of yours to make (finally) last night & I’m making more today!! Added sauteed mushrooms, diced jalapenos, & topped it with hot sauce. Mmmmm. Thanks!! Making the Spaghetti Squash Bake & Creamy Chicken Chili today, too. Can’t wait to try ’em!

  11. Yeah, I was a little confused when to add the tomatoes, too. haha As for the other recipes- funny story for you…

    Soo I was mixing all the stuff for the Spaghetti Squash Bake in a plastic bowl…I get ready to put it in the oven…then I smell something horrible. “What is that awful smell?!” I think to myself. Then I realize it’s burning plastic! In a panic, I pick up the bowl off of the hot stove, and half of it spills out!!! hahahahhahah What a disaster! Cooked plastic & eggs all over my stove, spaghetti squash and egg yolk all down my oven…I didn’t know what to do about all the plastic stuck on my stove! I ended up scraping the crap out of it with a fork and then turning the heat back on for the last little bits, LOL Burning plastic. Awful.

    ANYWAY, the eggs had mainly spilled out, so I threw the rest in another bowl, cracked another four eggs, prayed for a miracle, and it turned out fantastic! So good that I ate half of it BY MYSELF this time. I guess that’s why you’re not supposed to eat when you stand up, lol I’ll let you know if there are any accidents with the chili… 🙂

  12. Oh, and I didn’t have a shredder, so I pretty much made sweet potato/onion mash to mix in, lol I’m about to go to Bed Bath & Beyond for a food processor, though. Which one do you have?

    1. Wow, I kind of think you take the cake for worst cooking moment of the day. Plastic tools are frightening. I had to get new measuring cups because I’ve melted them all. I use a 9 cup cuisinart food processor!

  13. Yeah, I poured bacon fat into a plastic container one time….lol Pyrex measuring cups for the win!

    Oh, holy cow, that’s a nice one- I’ll prob get the 4 cup bc that’s what I can afford right now. 😀

  14. Made this for dinner last night! I didn’t even add the spices at the end as my chorizo was just so darn flavorful. This was fantastic! Leftover hash this a.m. with scrambled eggs. So good. Thank you!

  15. I made this recipe this morning. Delicious!! There’s only 2 of us eating it so I saved half of the hash for tomorrow morning. Can’t wait! 😀

  16. This looked awesome, and when I found some chorizo at my local grocery store, I knew it was a sign that I needed to try this. So I did.
    While it was cooking on the stove, it smelt delicious! I only made enough for myself, so quartered the recipe. I added two eggs, and about five spoonfuls of canned diced tomatoes; couldn’t find any fire roasted tomatoes :(. Cracked my eggs onto it and then put it into a preheated 350 oven. Funny thing, I had to leave it in for a good ten minutes before the whites started, you know, whitening, but by then the yolk was hard. I like soft yolks. So my question: was I supposed to put the stove on broil? Maybe heat coming from above might have cooked the eggs differently?
    Curious, and hungry, minds want to know!

    Thank you,
    Kim

  17. Before this recipe, I was a paleomg virgin. Someway somehow, the preparation didn’t completely work for me. After 8 minutes in the oven at 350, the eggs still hadn’t cooked. I ended up broiling this deliciousness for 8ish minutes and it still turned well. I think next time I might just cook the eggs in a skillet separately.

    Great tasting dish, I’m definitely coming back here for more paleo recipes.

    1. Sorry about that Ben. It’s kind of deceiving because the eggs never get super white. Maybe next time just try using the broiler! Glad you still liked it!!

  18. I am a breakfast for dinner gal and this was savory enough not to disappoint. The eggs took me a little longer than 8 min to actually cook leaving the yolk a little runny but guess it depends on your oven. All in all delicious!

  19. love love love this. Made it with sweet italian sausage. I was starving when I made it, big mistake. I ate HALF of it, 3 eggs plus sausage/sweets holy crap, it was so good, but then I felt like I swallowed a stick of butter. Ughhhh. I actually had to lie down, it was like a wod. SO DAMN GOOD! It made for kinda weird leftovers, my co-workers think I’m insane. Love the blog, thanks!

  20. Just got in from my 3rm dead lift tester wod for my gyms paleo challenge and treated myself to making this. Abosoluty amazing!! Thanks julie! Now I know why people were saying they had no leftovers!!

  21. I made the hash part this past Sunday and It lasted me through Friday! I reheated it on a pan while cooking my eggs in the morning. Sooo good! I’m about to make it again since I’m craving it!

      1. It’s so tempting, especially since it’s so good! But if I know that if I eat anymore than a scoop mixed with two eggs I am asking for a stomach ache. Keeps me full and satisfied till lunch!

  22. I had leftover elk roast and used that…amazing! And, I put fried eggs on top instead of cooking them on the top. One of my favorite meals (breakfast or dinner) of all time!

  23. I made this using some fresh chili’s and it was so good. Thank you so much this will be on my meal planner every Tuesday night.

  24. Ok i got your link sent to me by a friend and since she knows my smart ass cocky attitude, she told me to check you out. You sound fricken (yea i know fricken isn’t a word) funny with a lil bit of smart ass in ya. Keep posted some awesome stuff on your blog and i’ll cont to stop in and read.

  25. We had this for dinner tonight and inhaled it. I was a little intimidated at first because of the egg pockets but it was soooo easy! Next time, I will cut the sweet potatoes a little smaller so they soften faster.

    We have leftovers of the hash and will cook up some scrambled eggs tomorrow for breakfast and mix it all together.

    Great recipe..I’ve never made anything like it!

  26. This looks so delish…what would you make it with instead of chorizo? I can’t find any clean versions (Whole Foods has Canola Oil in it)

    Thanks!

  27. I made this last night and had some this morning for breakfast. Best paleo breakfast ever!

    I couldn’t find any good chorizo, so I used hot Italian sausage and added in one chopped chipotle pepper and a dollop of adobo sauce. So freaking good! Thanks for passing it along 🙂

  28. I just messaged my friend…”this Mexican Hash is great!!!’…..and now I’m certain I’m on the DEA’s list…..really though, this shizzzzz is uhhhmazing. I can’t stop, I don’t wanna stop….it’s my new favorite thing to cover in cilantro!!! Only thing I’m gonna different next time (like tomorrow when I make it again) is add some fresh jalapeno……thanks!

  29. Made this last night for my family, and we will definitely have to triple this recipe next time! I thought I would boof it up with just a few extra sweet potatoes and eggs, but they were actually licking the pan! Even my 3-year old was asking for more! Great recipe!

  30. I really liked, but it was too rich for my husband. I’m struggling with the paleo egg bakes and scrambles in general because they are too rich for him for breakfast. Do you have any favorites for people who are more likely to enjoy scrambles or fried eggs, ways I can provide some variety in his breakfast?

  31. Made a version of this tonight. Had a bunch of sweet potatoes on hand, and I was looking for a veggie side dish to go with dinner, so I altered this a bit and it came out awesome. I omitted the meat, used 4 sweet potatoes, shredded some zucchini and summer squash, and added extra tomatoes. Same spices, and it was super yummy. Next time it gets topped with bacon.

  32. Just made this dish an hour ago and WOW! AMAZING! So glad I stumbled upon your blog. Awesome!

  33. My roommate and I actually made this last night for dinner. Partially because it looked really good and more importantly, we hadn’t cooked anything for dinner and were too drained to slave away in the kitchen for an hour. ANYWHO, THIS RECIPE FRICKIN ROCKS. Totally tastes like heaven. In fact, I am working on a plate full of this stuff as we speak for breakfast. Thanks Juli 🙂

  34. Hi!

    Definitely going to try this – I love finding new and creative ways to do eggs! Just one thing (not to get all preachy on you) — please try and avoid canned tomatoes. The acid in them leaches the BPA lining off the can and into your body. It’ll definitely affect your fertility and hormone balance over time. There are some great bottled versions that are much safer. I wouldn’t even trust brands that say they are BPA free because you can bet that whatever they used instead of the BPA is probably just as bad.

    Making your Double-Decker Carrot Cake Cupcakes for a Memorial Day BBQ today – can’t wait to hear the oohs and aaahs from everyone!

    -C

  35. This recipe was so good. I used sausage instead of chorizo because that’s what we had. Love your blog!

  36. Just finished making this for breakfast today. Well, it’s actually in the oven, but will be done in a matter of minutes. However, I tasted it before adding the eggs, and I am SO excited. The hash is yum. I also had to use sausage instead of chorizo.Still tasted amazing.

  37. My husband and I can’t get enough of this! We made it with Chorizo one day and mild Italian sausage a few days later. We prefer the Chorizo, but the other was good. Actually tasted more like lasagna with Italian sausage.

  38. Just made this for breakfast. Oh…my…god. My fiancé thought it was amazing too. Love the blog!!!! (we used chicken chorizo from whole foods for a change)

  39. This was yummy! Just discovered your website last week – I always plan my meals for the following fortnight and freeze the cooked product, going to give a few of yours a go this fortnight. Love all the desserts you’ve got listed too!
    I’ve made the chorizo/tomato mix and frozen it, plan to defrost & eat in individual portions.

  40. The hubs is eating it right now. Says it’s too heavy for breakfast (wuss! Lol!), so I’m going to combine the leftovers with last night’s Spaghetti Sausage Bake. I’m drooling just thinking about it!

  41. Kari and Brie

    Me and the babes loved it! She had very sophisticated taste buds for 2, but she approved so much she ate my bowl and hers!
    The only change I made, because if my chopping laziness, I used the food processer for slicing all ingredients plus some bell pepper and turkey sausage instead of chorizo. The outcome was a breakfast blend, that was like a thick hearty stew….none the less, Brie says “uuuummmmhum”

  42. Just made this amazingness with hot Italian sasuage. OMG batman this is fabulous! Thanks so much for this morning delight!

  43. Hmmm… all I could find was veal chorizo, but I bet it will turn out fabulous! Can’t wait to try for breakfast in the morning!

  44. This was amazing. I made this for the first time for Christmas morning and we are all addicted (minus one 5 year old, the other 5 year old loved it). My brother went pale this summer, and we have to be gluten free here. Steaming for 8 minutes after the chorizo browns made the sweet potatoes the perfect consistency. I am still working out getting the egg whites to set without over cooking the egg yolks, but we’re happy to keep eating this while I figure it out! Maybe loosely cover with foil while baking in the oven? That’s my next attempt. Also, I didn’t have fire roasted tomatoes on hand (we found this at 11:30 Christmas Eve…) so I substituted 1 can of Rotel and it was delicious.

  45. Hi Juli!
    A few things:
    1) You are HIGHLARIOUS my friend – I always get a kick out of and burst out in laughter when reading your posts. This one was no exception.
    2) I am SUPER new to paleo and am incorporating paleo foods into our diet. A whole week without grains for us! Feeling great. FInding some great recipes between you and Megan Keatley!
    3) This looks amazeballs fo sho. And with all the comments about how good it is I MUST try this soon – I know the hubster will love it!
    4) We have already tried your breakfast casserole, easy pulled pork and the pork-plantain hash. Ok for serious, that hash is SO GOOD. I have never really been much of a breakfast person (probably because I prefer to sleep than get my lazy a$$ out of bed to make food) but I need to stop disrespecting my body in that way. And that hash WILL get me out of bed. So tasty and so filling – it’s awesome! Haha – I think we had it for brekky all but one day this week. SO THANK YOU!!!

    Ok – can’t wait to try this one. Hope you are having a fab weekend!

  46. Going to try in the morning and I think my husband will love it…he’s not jumping on the Paleo wagon….YET!! I keep trying to find things that I know he will enjoy!!! Can’t wait to try it!!!!

  47. Well you have made the hubbs one happy man! I just prepped this for breakfasts this week, and he had to have a serving RIGHT NOW. I topped it with green onion and cilantro because it was here, made a great addition! Thanks for having so many great recipes! I’ve loved every one I’ve tried!

  48. Love this recipe! It’s my go to breakfast when I’m cooking for company…..very versatile. You just adjust the quantitites according to how many guests you have!

  49. LOVE this recipe sooo much! I have made it several times, but I made it tonight with butternut squash instead of sweet potato… It turned out great! You should try it!

  50. So I’ve been stalking your page for a while now. I have made lots of your recipes, but haven’t left any comments. Pretty lazy really! Before I found your page, the whole paleo thing was getting boring. Thanks so much for the inspiration.

    Meanwhile this is one of the best breakfasts I’ve had… Ever!

    Thanks – Kate, Australia 🙂

  51. Hi Juli ,
    I have just ordered your book and can’t wait for it to arrive here in New Zealand 🙂
    I totally agree about the PJ’s in public thing! I work for Air New Zealand here in Christchurch and would you believe people turning up in PJ’s/ Dressing Gowns/Onsies ect…… they have no shame!!!!
    Love your website 🙂
    Ali xx
    New Zealand

  52. This will be breakfast next Saturday. I have to say that my daughter is making my mother’s day dinner and is essentially making this recipe, with chicken (rather than eggs). She chopped up the chorizo and rendered some of the fat in a roaster, then sautéed the onions/garlic, added some cubed sweet potatoes, similar seasonings, and then nestled boneless chicken thighs (with skin, of course) and continued to roast for a bit over an hour. YUM. Can’t wait to try the breakfast version on Saturday.

  53. Can NOT wait to try it this weekend! Gonna intro my future sis in law to Paleo and this will be the perfect “ambassador” dish!

  54. I’m new to Paleo and just discovered your blog! This is the first recipe I’ve tried from your blog and I thought it was great. My younger children thought it was a little spicy….so next time I will cut down on the amount of chorizo. Keep the good recipes coming, especially the mexican!

  55. I LOVE CHORIZO!!! I’m super excited to try this, Juli! Thank you for your awesome recipes. I’m also going to try out your brownies after a failed grain-free cheesecake brownie fiasco this afternoon. Thank you for putting forth the energy to come up with these recipes. I certainly don’t have the patience for it. =D
    YUMMAY!

  56. Could you do this with scrambled eggs instead of just cracking the eggs over it, but pour scrambled eggs over it and then bake? Anyone tried it? I am not a fan of sunny side up or over easy eggs.

  57. Hi Juli, I can’t get Mexican chorizo in Australia – do you think Spanish chorizo sausage would be ok in this recipe? Or would ground beef be better?

  58. Juli, you seriously rock my world! I love your blog!
    Generally your idea about leftovers for breakfast… I just can’t make an excuse for myself not thinking of this earlier as I hate to consume eggs in regular form (scrambled eggs, boiled, etc…). They are just boring to me. Tasteless and at the same time eggs have their own specific taste which I dislike. Confusing? Sure.
    So I’m totally crazy about the leftovers for breakfast idea. I do it ever since I read it here and works for me great!
    And this recipe. It inspired me a lot. I made a super quick chili using pumpkins and cauliflower rice (these were the leftovers I had) and was actually considering the idea to put my chili in the oven with eggs. Needless to say, they never made it there. Eggs didn’t make it anywhere near my breakfast. Yes, chili for breakfast. And I’m not even mexican!!
    Go Juli, go!!

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