Mexican Hash with Avocado Crema

Tomorrow is Cinco De Mayo.  

Like most Americans, I have no idea what that really means, but it is a great excuse to make something Mexican.

Anytime there is a combination of avocados, salsa, sour cream and meat, I'm there!  With this recipe I'm bringing in a few ingredients that aren't typically associated with Mexican food. It is healthy, hearty and super delicious.

Six to eight hours before you want to have Mexican hash, put a two or three pound beef roast into your crock pot.  Add a cup of water, a teaspoon of salt and put it on low.

When you are 30 minutes out from dinner, preheat your skillet and two tablespoons of coconut oil over medium heat.  

Also preheat your oven to 350.

Shred two medium size potatoes.  (I  use a food processor, but a cheese grater will work also.) Chop half an onion, one bell pepper and a handful of fresh cilantro. 

mexican hash vegetables
mexican hash vegetables

Preheat the oil until it is hot enough for the potatoes to sizzle when they are put in the pan.

Cook the potatoes until they are crispy, flipping only once or twice.  If they start to stick to the pan, add a little more coconut oil. Salt them liberally.  I like to add about a half teaspoon per potato.

mexican hash hashbrowns
mexican hash hashbrowns

Sautee the peppers and onions in a tablespoon of coconut oil, in another pan, until they are soft.

I cook potatoes separately from the other vegetables, so they crisp up better.  Onions and peppers release too much liquid and cause the potatoes to get soggy.

Take your beef out of the crock pot and shred.  Sprinkle salt, pepper, garlic powder, onion powder, cumin and the juice of half a lime over the cooked beef and toss to make sure all the beef is properly seasoned.  It should be very tender.

mexican hash pulled beef
mexican hash pulled beef

Add the peppers, onions and seasoned beef to the crispy potatoes.

Crack four eggs on top.  

Bake in a preheated oven for about 15 minutes, or until the eggs are set.

For the avocado crema:

Put two avocados, 1/4 cup cilantro, the juice of one lime, 3/4 cup full fat Greek yogurt and 1/2 teaspoon salt into a food processor or blender.  Blend until combined.

Top your hash with salsa, cilantro, lime juice and avocado crema.

So simple and delicious.  Enjoy!