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Cowboy Hash aka Breakfast for Dinner

Disclosure: This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

I’ve made microwave potato chips, homemade mashed potatoes, chili cheese potatoes and I still have quite a few potatoes left from the huge bag I bought from Costco.  So, I thought a big ol’ skillet of Cowboy Hash would make a nice dinner and use up some more of those potatoes.  The kids love having “breakfast for dinner”.  (They think it’s some kind of wonderful treat, ha ha ha…)


I should probably refer to this dish as “Cowgirl Hash” instead of cowboy hash since I used soy meat crumbles instead of ground beef, but what my little cowboys don’t know, won’t hurt them…  Hopefully.

Traditionally, cowboy hash is made with ground beef, but you can get away with just about any leftover meat you have on hand.  How good would it be with sausage, leftover pot roast or even taco meat? (If you used pre-seasoned taco meat, be sure to cut down on the cumin and chili powder the recipe calls for.)

Also, you can substitute frozen hash browns for the diced potatoes or make it even easier and use frozen potatoes o’brien and then you can omit the onions and peppers too.

This recipe makes a very generous amount of food, which is a good thing since everyone asked for seconds…

Cowboy Hash


  • 3 large potatoes, mostly peeled and cut into 1/4 inch cubes
  • 1 green bell pepper, diced
  • 1/2 large onion, diced
  • 1 to 2 cups cooked meat of choice (ground beef, turkey, sausage, soy crumbles)
  • 1/2 cup of corn
  • 1/4 cup of shredded cheese
  • olive oil
  • 1 tsp chili powder
  • 1 tsp dried cumin
  • Salt and pepper, to taste
  • 4 eggs (or more)


  1. Place diced potatoes in microwave safe cooking bowl with 1/2 cup of water and microwave on high 5 to 7 minutes or until slightly cooked.  Stir halfway through cooking time.
  2. In a large skillet, saute onion and bell pepper in a bit of of olive oil for 3 to 4 minutes.
  3. Add another tablespoon of oil to the skillet and turn the heat to medium high.  Add the potatoes, chili powder, cumin, salt and pepper and continue cooking.  Stirring the potatoes and onion until they are a nice golden brown color and cooked all the way through.  Reduce heat if the potatoes or onion are getting too brown.
  4. Add precooked meat and corn and cook another minute or two. (until everything is heated through.)
  5. Remove potato/meat mixture from heat and top with shredded cheese, keep warm.  In another skillet, fry eggs to desired cooking style. (Sunny side up, over easy or over hard…)

Serve Cowboy Hash topped with fried eggs, Enjoy!

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  1. When do you add the meat?

    1. Add it with the corn.

  2. Oh, that sounds delicious!! Thank you for sharing at Sharing Saturday!!

  3. Yummy! That would fill my belly right up!
    Thanks for sharing!
    Stacey of Embracing Change

  4. Candace Jedrowicz says:

    Ooh! That looks so tasty! Thank you for sharing!
    Dropping in from Creative Me Monday

  5. Hi, Im Kelly! says:

    looks amazing, found you via a link party and pinned this!

  6. Miz Helen says:

    What a great Breakfast, can't wait to try this. Have a fabulous weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  7. Nicky @ Pink Recipe Box says:

    Yum! This sounds fantastic. I love having 'breakfast for dinner' and know this would go down amazingly at home. Pinning 🙂

  8. Danni Baird @ Silo Hill Farm says:

    This looks really good! We love breakfast for dinner too! Pinning it to try one evening! Thanks for sharing it!

  9. Veronica and Daniel says:

    This is a favorite dish in our house – but I have never tried adding corn – I will have to put some in next time we have it …which may be tonight! Your picture looks so yummy 🙂