Greek Cowboy Hash and Eggs

Greek Cowboy Hash and Eggs

5
michaelbeezner 1

"This recipe features one of my all-time favorite vegetables: the sweet potato. The tanginess of the feta (the Greek part) is a strange but tasty complement to the smoky, spicy chipotle chili powder (the cowboy part). This meal is great for brunch and simple to scale down for a quick dinner when you're cooking for yourself."
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Ingredients

35 m servings 769 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 769 kcal
  • 38%
  • Fat:
  • 51.6 g
  • 79%
  • Carbs:
  • 56.1g
  • 18%
  • Protein:
  • 24.6 g
  • 49%
  • Cholesterol:
  • 434 mg
  • 145%
  • Sodium:
  • 700 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat 2 tablespoons olive oil in a skillet over medium heat. Cook the potatoes in the heated oil until they begin to soften, about 5 minutes. Add the onion and garlic; continue cooking until the onions sweat and begin to caramelize. Season with chipotle chile powder, cumin, coriander, salt, and pepper; stir. Transfer to a bowl and cover with a plate to retain the heat.
  2. Pour 2 tablespoons olive oil into the skillet and return to medium heat. Crack the eggs into the heated oil and cook until they begin to turn opaque; flip and continue cooking until no clear white remains. (Don't overcook the eggs -- the best part of this meal is the smoothness that the yolk adds to the mix). Place the cooked eggs atop the potato mixture. Top with cilantro, feta cheese, and avocado to serve.

Reviews

5

OMG! This is incredible. Followed the recipe,except I did not have the cheese or avacado the first time I made it. I have made it many times since and it is one of our fav's. Spicy goodness will...

AMAZING!!! I made it for my family (hubby & 7 little kids) & they all loved it! I actually kept the ingredients separated so the kids could decide if they wanted to layer according to the reci...

I substituted a few things - red potatoes for sweet, Parmesan for feta, paprika for cumin, no avocado. I have not doubt it's just as awesome how it's listed, however. It's a hearty meal and ve...

Delicious! Love that this uses ingredients I usually have on hand. I had a large red onion so I only ended up using half and I cooked the potato mixture a bit longer to make sure the potatoes we...

This recipe is soo good. I serve it over chopped romaine. It makes a great salad!