Cheesy Potato and Jalapeño Breakfast Hash
This cheesy, spicy skillet breakfast hash is an easy way to turn simple ingredients into a seriously crave-worthy meal. It's also a great way to use up leftover roasted potatoes, which are tossed with sweet sautéed onions, fresh and pickled jalapeños, smoky spices, and melty pepper Jack cheese for an easy skillet breakfast that's big on flavor and ready in minutes.
Ingredients
- 4 Cups Alsum russet potatoes, roasted
- 1 Tablespoon Olive oil
- 1 Medium yellow onion, chopped
- 1 Fresh jalapeno, diced
- 2 Tablespoons Pickled jalapenos, chopped
- 1 1/2 Cup Shredded pepper jack cheese
- 1 Teaspoon Chili seasoning
- 1 Teaspoon Smoked paprika
- 1 Teaspoon Kosher salt
- 1/4 Teaspoon Black pepper
Instructions
- Heat a large cast-iron or nonstick skillet over medium heat. Add the olive oil.
- Add the chopped onion and cook for 4 to 5 minutes, stirring occasionally, until softened and lightly caramelized.
- Stir in the fresh jalapeño and cook for 1 to 2 minutes, until fragrant.
- Add the roasted potatoes* to the skillet and sprinkle with the chili seasoning, smoked paprika, salt, and black pepper if needed. Toss to coat evenly and cook for 6 to 8 minutes, stirring only occasionally, until heated through and crispy around the edges.
- Stir in the chopped pickled jalapeños. Sprinkle the pepper Jack cheese evenly over the top. Cover the skillet for 1 to 2 minutes, or until the cheese is melted and gooey.
- Serve immediately with dollops of sour cream, if desired. Finish with green onions, cilantro, additional pickled and/or fresh jalapeños, or your favorite hot sauce.
Nutrition
Calories: 320kcalCarbohydrates: 33gProtein: 13gFat: 16gCholesterol: 40mgSodium: 710mgPotassium: 720mgFiber: 3gSugar: 3gVitamin C: 15.57mg