Mexican Egg Hash Casserole

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Sweet potatoes and Mexican food together you ask? YES! 

Surprisingly, Japanese white sweet potatoes are a nice middle ground between a regular white potato and an orange sweet potato.

Japanese sweet potatoes are rich in antioxidants just like orange sweet potatoes, but they do have less carotenoid and phenolic content, so if you like orange sweet potatoes, feel free to use those instead for this recipe.

The reason we like the Japanese sweet potatoes is because they have a more mild flavor, making it a good hash backdrop for an egg casserole. 

As many of you know if you have been following my blog, I’m a keto girl turned more into a whole foods diet, and sometimes it’s hard for me to get over the carb load of sweet potatoes, so you can make this with no potatoes as well if you are on the keto track!

You can also make this with fewer potatoes to lower the carb count. 

Recipe Note: If you already have my homemade taco seasoning pre-made, omit the seasoning listed and substitute with 2 portions of taco seasoning (since this recipe has 2 pounds of meat). 

Mexican Egg Hash Casserole Directions:

Start by shredding the sweet potatoes. For me, the fastest way to do this is with my food processor, but if you don’t have one, a regular cheese grater will work fine to shred the potatoes.

We don’t mind eating the potato skin (and once you fry it in butter, you really don’t even notice it), so I cut the ends off the potatoes and throw them in whole into the food processor. If you don’t like potato skins, feel free to peel them before shredding.

Look at all that potato goodness!!

Melt the butter in a frying pan and then add the shredded potato.

We are looking for that beautiful golden brown color!

In a separate pan, start sauteing the onion and garlic.

Add in your taco seasoning.

Work the whole stove here! I don’t like to waste a single minute, so I almost always have two pans going at once, but if that’s too much for you to keep an eye on, just do one step at a time!

Now add the meat to the onion and cook until browned. Chop up those peppers and add them and the corn to the meat mixture.

Once the potatoes are browned to your liking, add them to the bottom of a deep-sided 9×13″ dish.

When the meat and vegetables are done, add those on top of the sweet potatoes.

Crack all of the eggs into a medium sized bowl.

Whisk the eggs until frothy and then add the salsa.

Pour the salsa and eggs mixture on top of the meat.

Top with cheese if using.

Bake at 350 degrees for 35-40 minutes, or until the eggs are cooked through. Let cool 10 minutes before serving and then dish it up with any of the optional toppings! My favorite is avocado to add more healthy fat!

Mexican Egg Hash Casserole

Difficulty Level: Medium 

Prep Time: 30 minutes

Bake Time: 35-40 minutes

Servings: 12


  • 3 medium Japanese white sweet potatoes 
  • 12 Tablespoons butter 
  • 2 teaspoons salt (divided) 
  • 2 pounds ground beef 
  • medium onion, chopped (or ½ teaspoon onion powder) 
  • 3 cloves of garlic, minced (or ½ teaspoon garlic powder) 
  • 1 Tablespoon chili powder 
  • 1 Tablespoon cumin 
  • ½ teaspoon paprika 
  • ¼ teaspoon oregano powder (or ½ teaspoon oregano leaves) 
  • 1 bell pepper (any color), chopped 
  • ½ cup corn (please make sure it’s organic, non-GMO!) 
  • 1 16-ounce jar of salsa (whatever brand your family likes) 
  • 12 eggs
  • Optional: 8 ounces shredded Mexican cheese (omit for dairy free) 
  • Optional: Top with chopped green onionssalsa, sour cream, cilantro, or avocado chunks 


  1. Preheat oven to 350 degrees 
  2. Shred the sweet potatoes in a food processor or with a hand grater. 
  3. Melt the butter in a large skillet or pan over medium heat. Add the sweet potatoes and 1 teaspoon of salt and cook until browned and soft (about 8 minutes). Layer into the bottom of a deep sided 9×13” casserole dish. 
  4. In a skillet over medium heat, cook the onion and garlic for 4-5 minutes until fragrant and softened. 
  5. Add the beef to the skillet and the remaining 1 teaspoon salt, chili powder, cumin, paprika, and oregano powder and stir until mixed. Cook until browned. 
  6. Add the bell pepper and corn and cook until vegetables have reached your desired doneness. 
    • For crunchy bell peppers, just stir the vegetables in and remove from the heat. 
    • For soft bell peppers, cook for 5-6 minutes before removing from the heat. 
  7. Once the beef is cooked all the way, layer it on top of the sweet potatoes. 
  8. In a separate bowl, beat the eggs with a whisk. Add the salsa and whip into the eggs. Pour egg mixture over the top of the beef mixture and shake the pan slightly to help the egg settle into the cracks. Top with cheese if using. 
  9. Bake for 35-40 minutes, or until the eggs are set in the middle (just give the pan a jiggle and see if the middle wiggles) and top is golden brown. 
  10. Top with any of the optional toppings if using. 


Doing baby led weaning? This recipe works great for little ones too! Check out Mini Monster Cookie’s tray!

A side by side of our breakfast together! 

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