Southwest Baked Ham and Eggs Potato Hash Recipe

Southwest Baked Ham and Eggs Potato Hash Recipe

How To Make Southwest Baked Ham and Eggs Potato Hash

Jump start your day with this loaded potato hash, baked with tender ham, fluffy eggs, and filling beans, for a full breakfast meal!

Preparation: 10 minutes
Cooking: 35 minutes
Total: 45 minutes



  • lbbaby red potatoes,quartered
  • 2bell peppers,cubed
  • 1cupcorn,frozen or fresh
  • 1cupblack beans,rinsed, drained
  • ½cuponion,cubed
  • 2tbspolive oil
  • 1tbspMcCormick Chili Seasoning
  • ½tspMcCormick Cumin Seasoning
  • ½tspMcCormick Paprika
  • salt and pepper,to taste
  • 1cupham,cubed
  • 5eggs
  • fresh cilantro,chopped, for garnish, optional
  • avocado,sliced, for garnish, optional


  1. Preheat oven to 425 degrees F. Coat a baking sheet with cooking spray.

  2. Place the potatoes, bell pepper, corn, black beans, and onion on the baking sheet. Drizzle with olive oil and add the chili seasoning, cumin and paprika. Toss to coat and season with salt and pepper.

  3. Bake for 15 minutes. Remove the pan and add the ham and stir the veggies.

  4. Bake for an additional 10 minutes or until potatoes are tender. Remove from oven.

  5. Create 5 wells in the vegetables. Gently crack an egg in each.

  6. Return the pan to the oven and bake for an additional 5 to 10 minutes or until the eggs are to desired doneness.

  7. Garnish with chopped cilantro and sliced avocado, serve, and enjoy!


  • Calories: 592.18kcal
  • Fat: 19.56g
  • Saturated Fat: 4.96g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 9.92g
  • Polyunsaturated Fat: 3.21g
  • Carbohydrates: 74.57g
  • Fiber: 13.50g
  • Sugar: 9.27g
  • Protein: 32.27g
  • Cholesterol: 233.40mg
  • Sodium: 1068.82mg
  • Calcium: 132.06mg
  • Potassium: 2050.56mg
  • Iron: 6.02mg
  • Vitamin A: 205.66µg
  • Vitamin C: 95.90mg
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