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Southwest Breakfast Bowl

southwest breakfast bowl with black beans, potatoes, eggs, salsa and avocado
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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. 

  • Author: Becky Schmieg
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: up to 4
  • Category: breakfast
  • Cuisine: american
  • Diet: Gluten Free

Ingredients

Units Scale
  • 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

  1. 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. 
  2. Cut potatoes into desired sized pieces. Be careful, the potatoes will be hot.
  3. 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. 
  4. 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.
  5. 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.
  6. 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. 
  7. 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. 
  8. Assemble the bowls. In each bowl, add potatoes, salsa beans and eggs. Top with avocado slices, cilantro and more salsa. 
  9. 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!

Find it online: https://www.figjar.com/southwest-breakfast-bowl/