One-Pan Mexican Breakfast Hash {AIP, Whole30, Keto}
Check out our other Seriously Simple Recipes, which all have minimal ingredients and prep, and are shot and edited on a iPhone.
ONE-PAN MEXICAN BREAKFAST HASH
AIP, WHOLE30, KETO
This isn’t the first time you have seen one-pan cooking from us, so clearly we love it too. Our Paleofied Sloppy Joes are a house favorite (though I still need to create them AIP-style), our Leftover Meat Hash is often prepared in our house throughout the summer, and let’s not forget the hearty comforting (and surprisingly vegetarian) Rustic Ratatouille.
One of the keys to one-pan cooking is investing in a really good pan. Not surprisingly this makes a big difference. Everyone has their loves, and we have 3 that we use around the clock. Of course we have other pans, but they are only pulled out absolutely necessarily. I can tell you we make 90% of our food in these 3 pans.
And what we make in each pan varies as well, since they all serve specific purposes. Here are our favorite pans, along with what we use them for.
CAST IRON FRY PAN
This old school Lodge fry pan is what is used in this hash recipe, and seen in most of our one-pan meals. We use this for everything from browning meat, making pancakes, braising smaller quantities of vegetables or meat, to baking rustic desserts.
The best part of this beauty is that the more you use it, the better it serves you. The “seasoning” that builds up in the pan only come with age, and like a fine wine, it only gets better with age.  You do need to care for this pan, and I would suggest following the care instructions closely.
These pans are such a bargain and will be your best friend. We also have this mini one for frying eggs and single-serving items.
DUTCH OVEN
This big boy is best for stews, soups, braising, and quantity cooking. Our Rustic Ratatouille is made in our favorite enameled cast iron dutch oven, and we also do tons of batch and bulk cooking with it.
While this is made from cast iron, the clean up and maintenance is a breeze considering it is coated. This is another piece that will literally last several lifetimes, so it is well worth your investment.
LARGE HIGH-SIDED SKILLET
Last but not least, a large high-sided skillet is our final essential pan. We use this one for frying/sauté as it makes less of a mess, for making sauces (especially those with citrus which can damage cast iron), and this also works great for braising.
As always, avoid non-stick pans when possible, and opt for stainless steel like this All Clad Stainless 3 Quart we have and love.
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Learn more about why you should avoid Teflon and other hidden kitchen dangers.
DON’T FORGET ABOUT LEFTOVERS
Now that you have your essential cooking pans covered, you need to get on making this hash. We love it for breakfast, but it will honestly work any time of the day. Wonderful as a weeknight dinner as well, and it also happens to make great leftovers.
And leftovers are where it’s at, friends. We think few things are better than recreating them into entirely new meals. Here are our favorite uses for reusing your One-Pan Mexican Breakfast Hash:
- Taco Salad. Toss leftover hash onto some fresh romaine, butter, or iceberg, add a lime-cilantro dressing, and boom. Tasty lunch in no time.
- Traditional tacos, using the hash as your main filling, add toppings to taste, and wrap it all up in tortillas or lettuce wraps of your choice.
- Stuffed squash. Roast a whole acorn squash, scoop out the tender filling, and mix with leftover hash. Add everything back to the hallowed out squash boats, and bake until warm.
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One-Pan Mexican Breakfast Hash {AIP, Whole30, Keto}
Equipment
- Cast Iron Pan
Ingredients
Hash
- 1 pound ground turkey or chicken
- 2 tablespoons coconut oil
- 1/2 teaspoon sea salt
- 1 teaspoon granulated garlic
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried tarragon
- 1/4 tsp cinnamon
- 1 tablespoon chopped fresh cilantro or 1/2 teaspoon dried
- 3 scallions sliced thin, green and white parts separated
- 1/2 cup bone broth plus extra if needed
- 1/2 jicama cubed
- 1 cup fresh tender greens spinach, Swiss chard, baby kale
- Juice of 1 lime
Toppings (optional)
- 2 small red radishes sliced thin
- 1 small cucumber sliced thin
- 1 lime cut into wedges
- 1 small avocado sliced into thin wedges
- 1/2 cup fresh cilantro tough stems removed
Instructions
- Heat oil in a large cast iron pan over medium-high heat. Add turkey, all spices, chopped cilantro, white parts of scallions, and toss to combine. Cook, stirring often, until turkey is nearly cooked through, about 5-6 minutes.
- Add bone broth, bring to a soft boil, then reduce heat to medium. Cook until liquid reduces by about half, 4-6 minutes.
- Stir in greens, jicama, lime juice, and green parts of scallions, and sauté until greens are wilted, about 5 minutes more.
- If your mixture gets too dry, add more bone broth as needed. Adjust seasonings to taste.
- Remove from heat, and portion on separate plates.
- Add toppings to taste, and enjoy!
Notes
- This recipe would also work well with ground pork, or vegan-friendly protein.
- Add extra seasonings to taste, and throw on some hot sauce at the end if you can tolerate peppers!
