Mexican Brunch Recipe

I have no idea what to call this dish:

Potato and Pepper Hash with Fried Egg

Mexican Breakfast Bowl

Anything Tastes Better with Avocado and a Fried Egg

Roasted Multi-Color Potatoes and Peppers Over Spinach, Topped with a Fried Egg and Guacamole

See my dilemma?  It isn’t exactly a cohesive dish, and therefore naming it is difficult.  Regardless, I’ve posted the recipe for you below!

We could also call this post, “The Night My Son Fell Back in Love with Avocados!” because that’s exactly what happened.  And I was thrilled!  I mixed an avocado with lime juice and salt and he resisted trying it at first.  But after his first bite he was hooked!  When Todd got the chips out, Davis just ate the guacamole off the chips.  Give the boy all the avocados!  He truly is my son. (insert emoji with the heart eyes!)

Although when the chips were out, Davis just kept saying “chips, Mommy’s,” like they were mine.  Listen, I used to be addicted to tortilla chips.  But I have been so good, and have only eaten them a few times this year!  Clearly Davis has not taken notice of my progress. 

On to the recipe for this breakfast-for-dinner-Mexican-flavor randomness. 🙂  This is grain-free, gluten-free, and even meatless.  Obviously the white potatoes are not the greatest for you, but you could omit those and add an extra sweet potato.  Or even add another vegetable if you choose!  Another thing – the spinach is optional.  I added it because I add it to many meals.

Mexican Brunch Bowl with Roasted Vegetables, a Fried Egg and Simple Guacamole

• 1.5 lb yukon gold or white potatoes (organic), small dice
• 1 large sweet potato (organic), peeled, small dice
• 1 orange bell pepper, medium dice
• 1 green bell pepper, medium dice
• 1 onion, medium dice
• olive oil
• 2 tsp taco seasoning
• salt and pepper (only if needed)

Preheat oven to 425 degrees. Toss together the vegetables in a large bowl.  Add a couple tablespoons, or just enough to coat the vegetables, of olive oil and toss.  Mix in the taco seasoning.  Spread out in a large pan over parchment paper.

Roast for 30 minutes, stirring once halfway through.  Taste the potatoes.  If they need more seasoning, add a little salt and pepper.  Increase the temperature to 450 and cook for 5-10 more minutes, or until the potatoes are cooked through and the vegetables are starting to brown.

• 1 avocado
• 1/2 lime, juiced
• pinch salt

Mash up the avocado with a back of a fork in a bowl.  Add the lime and salt and mix.

• 2 eggs
• 2 c fresh spinach, torn into smaller pieces
• salsa
• lime slices

During the last minute of the potato cooking time, fry the eggs to your desired temperature: over easy, over medium, etc.  An egg with a runny center is better for this dish!

To plate, place the spinach in 2 shallow bowls.  Add some of the potato mixture to the bowls, then top with a fried egg, some guacamole, and salsa and a lime slice.

Enjoy!