Tex-Mex Hash Breakfast Casserole is a hearty and flavorful dish that combines the best of Southwestern and breakfast cuisine. This savory casserole is typically made with a base of potatoes, onions, peppers, and spices, often incorporating ground beef or sausage for extra protein. It’s a crowd-pleaser perfect for brunch, a leisurely weekend breakfast, or even a make-ahead meal for busy mornings.
INGREDIENTS
- 1 lb grass-fed ground beef
- 2 sweet potatoes, shredded
- 1 small yellow onion, diced
- 6 eggs, whisked
- 2 garlic cloves, minced
- 1 tablespoon bacon fat (or other fat of choice)
- 1 (14 oz) can of El Pato Enchilada Sauce (or homemade)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- Salt and pepper, to taste
INSTRUCTIONS
- Preheat your oven to 450°F.
- Heat a large skillet or ovenproof dish (such as a cast iron skillet) over medium heat. Add the bacon fat, followed by the minced garlic and diced onion.
- Once the onion begins to soften, add the ground beef. Use a spoon or spatula to break it apart and mix it with the onion.
- Shred the sweet potatoes using a food processor (or grate them manually if you don’t have one—consider getting one for next time for convenience!).
- When the beef is nearly cooked through, stir in the chili powder, cumin, oregano, salt, and pepper to infuse the meat with flavor.
- Add the shredded sweet potatoes on top of the meat mixture, pressing them down gently. Pour the enchilada sauce over the sweet potatoes.
- Cover and let the mixture simmer for 8-10 minutes until the sweet potatoes begin to soften.
- Remove the skillet from the heat and pour in the whisked eggs. Stir everything together until well combined.
- Transfer the skillet to the oven and bake for 25-30 minutes, or until the eggs are fully cooked through.
- Let it cool slightly—it will be very hot! Then serve and enjoy for breakfast, lunch, or dinner.
