Organic Southwest hash with baked eggs

August 13, 2015

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After work on Friday, I try to make a trip to Revival Market in the Houston Heights to gather the ingredients I need for the weekend. I started going to this local market that sources from farms in the local region when they first opened. They’ve evolved since I’ve been going, but I can still count on getting fresh eggs, butter, potatoes, house made coppa and chicharrón.

This blog post is a step by step tutorial on making my Southwest hash with baked eggs from scratch. I typically eyeball my ingredients (I suck at baking), so I tried my best to be as detailed as possible. The veggies I use are different every weekend depending on what I have left on hand. I created this recipe the ideal way I would make it if I had everything I needed.


**Full recipe card at the bottom**


(Fresh ingredients from Revival Market and Sprouts)


(Potato ricer and food processor)

  • Tip- if you don’t have a food processor, you can roll up your sleeves and use a hand held shredder


(Scrub the potato, and cut into three pieces to fit into shredder opening)


(Transfer to a colander and rinse with cold water)

  • Tip- rinsing with cold water removes extra starch to make the potatoes crispy)



(Take a handful at a time and squeeze out excess water)

  • Tip- dry the potatoes on a paper towel for easy clean-up. Make sure to pat dry in small amounts


(Shredded, rinsed, dried and ready to cook!)

  • Tip- leaving the skin on adds extra nutrients and cuts out the peeling step. If you don’t like the skin, just peel before shredding


(Saute and brown the chopped veggies. Cook the garlic last to prevent burning)

  • Tip- if you are not a fan of spice, remove the seeds and rib of jalapeno/serrano, or omit all together


(Once the veggies are browned, add the potatoes)


(Fold in the potatoes and let the bottom crisp up before stirring. Repeat until cooked)


(Add the kale and spinach last)


(Distribute evenly into four ramekin servings. Crack two farm raised eggs on top. Bake for 12-14 minutes at 400 degrees)

  • Tip- the time you bake depends on how runny you like the eggs.


(Garnish with green onions and fresh chicharrón from Revival market)

  • Tip– be creative with your garnishes. We like chicharrón because it gives it a nice crunch.
  • Tip- We eat ours with a side of house-made coppa from Revival, but bacon, prosciutto, sausage or anything else you like would also work.

Recipe 2



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  • Reply Will August 15, 2015 at 8:49 AM

    Not a fan of food, but this looks tasty! Where is this lady traveling next, wow! I need a vacay.

  • Reply JLA August 19, 2015 at 11:29 PM

    That looks amazing.
    What theme are you using? I just spent 8 hours going through them & my head wants to implode

    • Reply Swang August 20, 2015 at 10:56 AM

      Thanks for your feedback! I am using a theme created by Hemlock 🙂

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