Southwest Breakfast Bowl
This hearty Southwest Breakfast Bowl is made with crispy potatoes, black beans, salsa, perfectly scrambled eggs, cheddar cheese, salsa and avocado! It’s a protein-packed breakfast that will keep you going strong all morning.
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Ingredients
Southwest breakfast bowl
- Yellow or red potatoes
- Onion
- Black beans
- Your favorite jar of salsa
- Eggs
- Cheddar cheese
- Avocado
- Butter/oil
- Salt & pepper
- Cilantro
How to make the perfect southwest breakfast bowl
Make crispy breakfast potatoes
You have options with the potatoes. I’m going to walk you through my favorite way of making them. It’s a little more work than the other options, but well worth the effort, in my opinion.
Start by washing and drying the potatoes. Pierce each potato to allow air to escape during the cooking process. Wrap them in damp paper towel and microwave in 3 minute intervals just until piercing them with a knife is easy. Think about how you want potatoes for potato salad. Firm, but no longer crunchy.
Heat a large cast-iron skillet over medium heat. Add oil (I usually use avocado oil). Cut the potatoes in desired size pieces.
Place the potatoes in the skillet and don’t touch them for about 3 minutes. Then flip each potato. I know this sounds like a lot of work, BUT if you try to just toss the potatoes all around the pan, they will probably get smashed. You want at least two sides to be crispy before you do that.
Add the chopped onions after the first flip of the potatoes and wait another 3 minutes before touching the pan. Then you are free to just jostle the potatoes and onions around until crispy. About 5 more minutes should do it.
Transfer the potatoes to a paper towel lined baking sheet.
Salsa beans
Get the salsa beans going next. This is such an easy little trick that you can use in all sorts of dishes. All you do is combine your favorite jarred salsa with canned black beans and simmer for about 5 minutes.
You will have super flavorful beans that are not only the perfect addition to this southwest inspired dish, but also perfect for stuffing in quesadillas, burritos and more!
Cook the eggs
Next you’ll need to cook up your eggs! I usually like scrambled in this but you can also do fried of course. Just top them with some cheddar cheese for the perfect touch right when they are done cooking.
Assemble the breakfast bowls
While the cheese melts on the eggs, assemble your breakfast bowls. Start with potatoes, then salsa beans and top it all off with the eggs, avocado and more salsa! While this bowl is completely satisfying on its own, a little chipotle bacon on the side is pretty perfect. And you know I love my matcha 😉
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Hungry for more southwest recipes?
Southwest Breakfast Bowl
All the flavors the evoke southwest cuisine all wrapped up in a delicious breakfast bowl! This one is so satisfying, you’ll love it! The quantity of potatoes, beans, cheddar cheese and avocados will serve 4 people comfortably. Make 2 eggs per person.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: up to 4
- Category: breakfast
- Cuisine: american
- Diet: Gluten Free
Ingredients
- 1 lb gold potatoes, washed & scrubbed clean
- 1 small yellow onion, chopped
- 1/3 cup oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 15 oz can black beans, rinsed & drained
- 1 cup your favorite jarred salsa, plus more for serving
- 2–8 eggs (depending on how many you are serving, 2 per person)
- salted butter
- 1/2 cup – 1 1/2 cups grated cheddar cheese
- 4 small avocados or 2 large, cut into slices
- chopped cilantro, for topping
Instructions
- Start with the breakfast potatoes. After you’ve washed/scrubbed the potatoes clean, pierce each potato with the tip of a knife, then wrap in damp paper towels and place on a microwave safe plate. Microwave the potatoes 3 minutes at a time, checking for doneness and removing and potatoes that are tender but still firm. This usually takes me about 12 minutes total but depends on the size of potatoes.
- Cut potatoes into desired sized pieces. Be careful, the potatoes will be hot.
- Heat 1/3 cup oil in a large cast iron skillet over medium heat. Test the heat of the oil before adding potatoes by gently touching an edge of a potato in the oil. If you get a strong sizzle, it’s ready.
- Add the potatoes and allow them to cook undisturbed for 3 minutes. Use tongs to turn each potato to a new side. This helps ensure more even crispiness on your potatoes. Add the onions and cook 3 minutes more. No need to stir after adding the onions.
- At this point you can be more rough with the potatoes and just use the tongs to gently jostle them around to continue letting them crisp without burning. Usually this takes about 5 more minutes. Once golden to your liking, transfer to a baking sheet lined with paper towels to remove excess oil and set aside.
- Get the salsa beans going next. Add the 1 can black beans and 1 cup salsa to a small pot, cover and cook over medium-low heat for 5 minutes, until bubbling. Stir occasionally while cooking.
- While the beans are cooking, crack the desired amount of eggs into a bowl and whisk. Heat a non-stick skillet over medium heat and add 1 tbsp of butter per 2 eggs you plan to cook. Once melted, pour in the eggs and use a rubber spatula to continually pull the eggs toward the center until just set. Turn off the heat and top eggs with grated cheddar cheese. Again the amount of cheese you will need will depend on how many you are serving.
- Assemble the bowls. In each bowl, add potatoes, salsa beans and eggs. Top with avocado slices, cilantro and more salsa.
- More delicious toppings to try include sour cream, hot sauce, or chives.
Notes
- Potato options: if you’d rather be more hands off (I get it), you can simply roast the potatoes and onions on a baking sheet or use frozen store-bought breakfast potatoes!
