Southwest Hash

• 2 cups cubed ham

• 1 1/2 pounds cubed red potatoes

• 1 red bell pepper, diced

• 1 yellow bell pepper, diced

• 1/2 onion, diced

• 1 cup corn

• 1 cup drained and rinsed black beans

• 1/4 cup extra virgin olive oil

• 1 tablespoon chili powder

• 1/2 teaspoon cumin

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon garlic powder

• 3/4 teaspoon salt

• 1/4 teaspoon pepper

• 6 eggs

• 2 tablespoons fresh minced cilantro

• 1 large avocado, sliced

• Sriracha or hot sauce of your choosing

Preheat oven to 425 F.

In a large gallon bag combine all spices with oil. Add potatoes, peppers, onion, corn and beans. Seal and shake to coat.

Line a large baking sheet with foil.

Pour veggies and potatoes onto baking sheet and spread in one even layer.

Bake 15 minutes, stir veggies and add ham. Cook additional 10 minutes.

Heat a large nonstick saucepan over medium heat and spray with cooking spray. Crack 6 eggs into pan and season with salt and pepper.

Let cook until whites are about 75% done and then cover saucepan and let cook additional few minutes until whites are completely cooked.

During these three minutes you can set oven to broil and broil your potatoes and veggies until they get a little golden and crispy.

Once eggs are done and veggies are to your liking pour your hash into plates and each hash gets 1-2 eggs with some sliced avocado, cilantro and a dab or several of hot sauce.