After a long week filled with deadlines and takeout dinners, I craved something comforting that would bring me back to my happy place—home cooking. That’s when I decided to whip up a Carne Asada Breakfast Hash that would not only tantalize my taste buds but also elevate my weekend brunch game.
Picture this: sizzling strips of flavorful, perfectly grilled steak mingling with crispy diced potatoes, vibrant bell peppers, and zesty jalapeños. Each bite is a harmonious blend of savory and spicy, topped with runny eggs and a sprinkle of cheese that melts beautifully. Trust me, this dish has a way of taking your breakfast routine from mundane to extraordinary in about 40 minutes!
Whether you’re prepping for a leisurely weekend or need something hearty after a busy day, this Carne Asada Breakfast Hash is the answer to your culinary prayers. Plus, it’s versatile enough to please even the pickiest of eaters—talk about a crowd-pleaser! So roll up your sleeves, and let’s create a breakfast that will make your kitchen feel like a fiesta.
Why is this Carne Asada Breakfast Hash irresistible?
Bold flavors: The use of Riega® Carne Asada seasoning infuses every bite with rich, savory goodness.
Quick prep: With just a 15-minute prep time, you’ll be savoring a delicious meal in under an hour.
Crowd-pleaser: This dish combines hearty ingredients that cater to everyone’s tastes, making it perfect for gatherings.
Versatile: Customize it with your favorite veggies or toppings—add more spice or switch up the cheese!
Breakfast perfection: The combination of runny eggs and melted cheese is the ultimate comfort food to fuel your day.
Elevate your breakfast game and impress family or friends with this flavorful Carne Asada Breakfast Hash!
Carne Asada Breakfast Hash Ingredients
Get ready to savor every bite with these mouthwatering ingredients!
For the Steak
- 12 oz. Strip or Ribeye Steak – Choose a tender cut for a juicy flavor that shines through in every bite.
- 2 pouches Riega® Street Tacos Carne Asada seasoning – This seasoning is key to infusing your meat with authentic flavor.
For the Hash
- 3 tbsp. Avocado Oil – This not only adds healthy fats but also helps achieve that perfect crispy texture.
- 4 cups frozen Diced Potatoes – Frozen saves time; they will brown beautifully in the pan!
- 1 cup chopped White Onion – Adds sweetness and aroma to the hash.
- 1 cup chopped Orange Bell Pepper – Offers a pop of vibrant color and sweetness.
- 1 tbsp. minced Jalapeño – For a zesty kick that balances the flavors perfectly.
For the Pico de Gallo
- 1 cup Cherry Tomatoes, quartered – Juicy and bright, these add freshness to your meal.
- ½ cup finely chopped White Onion – Enhances the pico’s flavor profile with its mild sharpness.
- 1 tbsp. minced Jalapeño – A little extra spice, if you like it hot!
- 2 tbsp. minced Cilantro – Freshens the pico up and brings a burst of flavor.
- 1 tsp. Riega® Grillers Verde Pork Seasoning – A delightful twist to elevate your pico.
- 2 tsp. fresh Lime Juice – The essential zing to brighten up all the ingredients.
For the Eggs
- 4 Eggs – These provide the perfect runny yolk to complement the hearty hash.
For the Topping
- ½ cup Shredded Mexican Blend Cheese – Melts beautifully on top for an irresistible creamy finish.
- Diced Avocado – Adds a luxurious creaminess and a dose of healthy fats to your plate.
Dive into this delightful Carne Asada Breakfast Hash and transform your breakfast routine!
How to Make Carne Asada Breakfast Hash
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Season the Steak: Start by seasoning the steak with one teaspoon of Riega® Carne Asada seasoning. Let it rest at room temperature for about 15 minutes, allowing the flavors to meld.
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Prepare the Pico de Gallo: In a bowl, combine the quartered cherry tomatoes, chopped onion, minced jalapeño, minced cilantro, Verde Pork seasoning, and fresh lime juice. Stir the mixture well and refrigerate until you’re ready to serve.
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Grill the Steak: Lightly brush the grill grates with oil, and heat your grill to medium-high. Grill the steak for 3-4 minutes per side, or until the internal temperature reaches 135°F for medium-rare. Transfer it to a cutting board, tent with foil, and keep warm.
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Cook the Potatoes: In a large non-stick pan, heat 3 tablespoons of avocado oil over medium-high heat. Add the frozen diced potatoes in a single layer and cook for 4-5 minutes until they are golden and crispy on the bottom.
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Sauté the Vegetables: Lower the heat to medium and stir in the remaining teaspoon of Riega® Carne Asada seasoning along with the chopped onion, bell pepper, and jalapeño. Cook for another 5-6 minutes until the vegetables soften and the potatoes are nicely browned.
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Incorporate the Steak: Reduce the heat to medium-low. Cut the grilled steak into bite-sized pieces and stir them into the potato and vegetable mixture, making sure everything is evenly combined.
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Add the Eggs: Create four wells in the mixture, then crack an egg into each well and sprinkle with a pinch of salt and pepper.
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Cook the Eggs: Cover the pan and cook until the egg whites have set but the yolks are still runny, or to your preferred doneness. Remove from heat, sprinkle the shredded cheese over the top, and serve hot with pico de gallo and diced avocado.
Optional: Garnish with extra cilantro for a fresh touch!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Carne Asada Breakfast Hash ingredients are perfect for meal prep! You can season and grill the steak up to 24 hours in advance, allowing it to marinate in those delicious flavors. Additionally, the pico de gallo can be prepared and refrigerated overnight; just mix the ingredients and store in an airtight container. The diced potatoes and vegetables can also be chopped and stored separately in the fridge for up to 3 days. When you’re ready to enjoy this hearty dish, simply reheat the potatoes and vegetables in a pan, add the steak and eggs, and finish with cheese for that mouthwatering, just-cooked taste. Enjoy the convenience without sacrificing flavor!
What to Serve with Carne Asada Breakfast Hash?
Want to create a truly delightful breakfast experience that lingers in your memory?
- Zesty Fruit Salad: This fresh mix adds a vibrant, juicy contrast, balancing the rich flavors of the hash.
- Tangy Greek Yogurt: A dollop of this thick and creamy yogurt on the side brings a cool, tangy element that brightens every bite.
For a more substantial meal, consider pairing it with cheesy grits. The creamy, comforting texture of the grits complements the hearty hash beautifully, making it a delightful breakfast combination that warms the soul.
- Spicy Chorizo Links: These flavorful sausages enhance the savory aspect of the meal, providing an extra kick that breakfast enthusiasts will love.
- Freshly Squeezed Orange Juice: Its sweetness and acidity cleanse the palate, serving as a refreshing counterpoint to the savory flavors on your plate.
- Butter Croissants: Flaky and buttery, they offer a light, airy texture that balances out the heartiness of the hash.
- Coffee or Herbal Tea: A steaming cup of your favorite brew ties the entire breakfast together and adds a comforting warmth to start your day.
Storage Tips for Carne Asada Breakfast Hash
Fridge: Store leftover Carne Asada Breakfast Hash in an airtight container for up to 3 days to maintain its delicious flavor and texture.
Freezer: If you want to keep it longer, freeze portions in airtight containers for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: Reheat in a skillet over medium heat for about 5-7 minutes or until heated through. Add a splash of water to rehydrate if necessary and keep the eggs runny!
Room Temperature: Avoid leaving out for more than 2 hours to prevent any food safety issues.
Carne Asada Breakfast Hash Variations
Feel free to get creative and tailor this dish to your taste buds for an even more delightful experience!
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Vegetable Medley: Add in zucchini, mushrooms, or spinach for a delicious way to sneak in more greens. The more, the merrier when it comes to flavor!
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Spicy Twist: Swap out the minced jalapeño for serrano peppers to elevate the heat level. Just a few will pack a punch and get your taste buds dancing!
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Cheese Swap: Use crumbled feta or pepper jack cheese instead of the Mexican blend for a completely different creaminess and flavor profile. Each brings a unique twist to your dish!
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Herb Enhancements: Toss some fresh oregano or parsley into the hash while it cooks for an aromatic upgrade. Fresh herbs can transform your dish into an herbaceous delight!
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Sweet Potatoes: Substitute half of the diced potatoes with cubed sweet potatoes for a hint of natural sweetness that contrasts beautifully with the savory steak.
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Egg Variations: Try poaching the eggs instead of frying them for a lighter option; the soft yolk will still meld perfectly with your hash.
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Breakfast Meat Boost: Add cooked bacon or chorizo for an extra layer of flavor and heartiness. Who can resist that smoky, savory addition?
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Taco-inspired: Fold in some black beans and corn for added texture and flavor; top with avocado slices and a dollop of sour cream. It’ll remind you of a taco fiesta on your plate!
Expert Tips for Carne Asada Breakfast Hash
- Perfect Steak: Use a meat thermometer to ensure your steak reaches 135°F for medium-rare—too long can lead to dryness!
- Crispy Potatoes: Spread the frozen potatoes in a single layer in the pan; overcrowding can cause them to steam instead of crisp!
- Vegetable Variety: Feel free to swap the orange bell pepper for any color; each offers unique flavor and shines in this Carne Asada Breakfast Hash!
- Egg Control: Cover your pan while cooking the eggs to achieve that runny yolk perfectly; monitor closely to avoid overcooking!
- Flavor Boost: Be generous with the pico de gallo—it’s not just a condiment; it elevates the entire dish with freshness!
Carne Asada Breakfast Hash Recipe FAQs
What kind of steak is best for this recipe?
Absolutely! A Strip or Ribeye Steak is ideal due to their tenderness and rich flavor, which perfectly complements the seasoning. Look for steaks that have marbling—those little streaks of fat add juiciness and flavor!
How do I store leftover Carne Asada Breakfast Hash?
You can store leftover Carne Asada Breakfast Hash in an airtight container in the fridge for up to 3 days. Just make sure it cools down to room temperature before sealing it up to prevent moisture buildup.
Can I freeze the Carne Asada Breakfast Hash?
Yes, you can freeze it! Portion it out into airtight containers or freezer bags, and it will keep well for up to 2 months. When you’re ready to enjoy it again, thaw it in the fridge overnight, then reheat in a skillet over medium heat for about 5-7 minutes, adding a splash of water if needed to keep it moist.
What if my potatoes don’t get crispy?
Very! If your potatoes aren’t crisping up, make sure they’re spread out in a single layer in the pan without overcrowding. Also, you might want to give them a little more time in the pan and adjust the heat to ensure they’re browning without burning.
Is this recipe suitable for people with food allergies?
Definitely! While it contains eggs and can be adjusted for various dietary preferences, always check the seasonings for any allergens. If you’re preparing for someone with a specific allergy, consider using dairy-free cheese or omitting the jalapeño if spice is a concern.
Sizzling Carne Asada Breakfast Hash for a Flavor-Packed Morning
Ingredients
Equipment
Method
- Season the Steak: Season the steak with one teaspoon of Riega® Carne Asada seasoning and let it rest for 15 minutes.
- Prepare the Pico de Gallo: Combine the quartered cherry tomatoes, chopped onion, minced jalapeño, minced cilantro, Verde Pork seasoning, and fresh lime juice. Stir and refrigerate.
- Grill the Steak: Brush and heat the grill to medium-high. Grill steak for 3-4 minutes per side until internal temperature reaches 135°F for medium-rare. Tent with foil and keep warm.
- Cook the Potatoes: Heat 3 tablespoons of avocado oil, add frozen diced potatoes, and cook for 4-5 minutes until golden and crispy.
- Sauté the Vegetables: Lower heat to medium, add remaining teaspoon of seasoning, chopped onion, bell pepper, and jalapeño. Cook for 5-6 minutes until softened.
- Incorporate the Steak: Cut the grilled steak into bite-sized pieces and stir into the potato and vegetable mixture.
- Add the Eggs: Create wells in the mixture, crack an egg into each, and sprinkle with salt and pepper.
- Cook the Eggs: Cover and cook until egg whites are set but yolks are runny. Remove from heat, sprinkle cheese, and serve hot with pico de gallo and avocado.