Breakfast Hash

I make this for my mom for breakfast usually once or twice a week.  She normally wants bacon and eggs but she finds this dish very satisfying and doesn’t miss her usual breakfast.  I serve this with fresh fruit and toast.


6 small to medium red potatoes, scrubbed

2 small sweet potatoes, scrubbed

½ red onion, chopped

2 peppers, chopped (use red, green, orange or yellow)

1 small jalapeno, diced

8 oz. mushrooms, sliced, optional

Tabasco sauce

2 cloves garlic, minced

1 handful cilantro, chopped

3 small to medium tomatoes, diced

Seasoning Salt, reduced sodium


Place the red potatoes and sweet potatoes in a flat dish and place in the microwave using the potato sensor.  Make sure to pierce each potato before placing in the microwave.  The potatoes will cook until done if you hit this button.  Each microwave is different so check the potatoes by piercing with a fork to see if they are soft in the middle.  Let cool, then chop up in bite size pieces.  Set aside.


Place the onion, peppers and jalapenos (and mushrooms if using) in a large skillet over medium high heat.  Saute the veggies until the onions start to brown and the peppers have softened.  Next add the minced garlic in with the veggies.  Pour as much Tabasco sauce over the veggies as you like once the veggies are almost done cooking.


Place about ½ of a diced tomato in the skillet with the rest of the veggies and blend well.  Next add the cooked potatoes in the skillet and mix well.  Sprinkle with some seasoning salt and cilantro to taste.  Top with the remaining tomatoes and adjust seasonings and serve.