Mexican Potato Hash

Mexican Potato Hash

Almost every weekend, I make some sort of vegetable hash for breakfast. I’ll cook anything from sweet potatoes, to brussel sprouts, to white potatoes, to carrots…really the list doesn’t end.

I absolutely love a poached egg with a yolk that drips over the crunchy yet soft texture of roasted vegetables. Though some people prefer scrambled eggs, both are great for a soft and bite sized diet. 

If you’re like me and love roasted vegetables, you’re in luck with this Mexican potato hash!

Even if you’re struggling with dysphagia, many vegetables roast well and make great soft, bite-sized pieces. I decided to make this recipe after having an intense craving for Mexican food. You’d think that living in Arizona I would just go buy myself some amazing Mexican food, but I decided to stay in and have a cozy Sunday instead. 

There are two ways you can go about chopping the vegetables.

I like to chop them into small pieces and then roast them. However, it can be easy to let them get overly crispy. If you want to cut them into larger pieces and then roast them, you have that option. Just be sure to cut them down to a bite-sized piece after the roasting process. I think it adds extra work, but it’s always there to fall back on if you realize you’ve chopped your pieces too big.

With all dysphagia recipes, be sure to test for the appropriate softness using the fork test and make sure your pieces are small enough to fit the 1.5 cm size limit for a Level 6: Soft & Bite-Sized. Refer to IDDSI’s testing guide and watch this helpful fork pressure test video if you’re stuck.

Leave a comment below! Did you like it? Could you eat it? Did you hate it? Let us know!

Mexican Potato Hash

This potato hash is appropriate for Level 6: Soft & Bite-Sized.
Prep Time15 mins
Cook Time30 mins
Course: Breakfast
Cuisine: Mexican
Keyword: Soft & Bite-Sized
Servings: 4


  • 4 medium potatoes
  • 1 large onion
  • 1 green bell pepper
  • 1 tsp oregano
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • Salt
  • Pepper
  • Olive oil for roasting vegetables


  • Preheat the oven to 400.
  • Wash and peel potatoes. Cut into 1 ½ cm cubes.
  • Cut onion and bell pepper into 1 ½ cm cubes.
  • Coat with olive oil and season with oregano, paprika, garlic powder, onion powder, and cumin. Add salt and pepper to taste.
  • Roast vegetables for ~30 minutes, stirring at least once. The vegetables are done when they’re soft, but not crispy.
  • Serve with a soft scrambled or poached egg, if desired.

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