This Mexican Inspired Breakfast skillet is a paleo, whole30, and AIP take on an egg-free one-pan meal that’s perfect for breakfast or a main dish.

Mexican Breakfast Skillet

This breakfast skillet is a delicious spin on a classic breakfast hash that is traditionally filled with eggs and nightshades. This version is AIP friendly with grass-fed ground beef, sweet potato, and rich flavors from the kale, red onion, radish, and cilantro. You won’t even miss the eggs because the flavors are so satisfying and as a bonus, it can all be cooked in one pan!

What You Need For This Mexican Breakfast Skillet

  • Ground beef. Grass-fed ground beef was my protein of choice for this skillet, but you can also use something like turkey, chicken or even compliant chorizo… I just think beef provides the best flavor here!
  • Sweet potato. The starchy veggie of choice in this skillet.
  • Kale, red onion, radish, and cilantro. These veggies add nutrient density and tons of flavor to the dish.
  • Avocado. What would a taco skillet be without avocado??
  • Optional: Salsa, or fried eggs. As this dish is AIP, it’s nightshade-free and egg-free. However, if you can tolerate salsa and eggs, go for it!

How to make a Mexican Breakfast Skillet

  • Cook the ground beef. Cook on medium heat until browned with half the seasonings. Set aside.
  • Cook the vegetables. Add the sweet potatoes and cook until softened and lightly crisped, stirring frequently. Add in the red onion and cook until the onions are translucent. Finally, add the kale and cook for 2-3 minutes or until wilted. Add the remainder of the seasoning.
  • Combine together. Add the beef back to the skillet and stir to combine and reheat.
  • Top with garnishes and serve fresh.

Can you make this hash ahead of time?

This hash is best fresh, but you can easily make it ahead of time and reheat it for a few minutes in a pan.

Can you add sauce to this hash?

If you tolerate it, this hash would be great with hot sauce, salsa, or even sour cream. However, it doesn’t necessarily need it!

Can you add eggs to this hash?

It certainly doesn’t need eggs, but you can add them if you’d like.

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Mexican Breakfast Skillet (Paleo, Whole30, AIP)


  • Prep Time: 10 min
  • Cook Time: 15 min
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 lb ground beef
  • 2 tsp cumin (omit for AIP), divided
  • 2 tsp dried oregano, divided
  • 2 tsp garlic powder, divided
  • 2 tsp onion powder, divided
  • 1 tsp sea salt, divided
  • 1/2 tsp black pepper (omit for AIP)
  • 2 medium sweet potatoes, diced
  • 1 medium red onion, finely diced
  • 2 stalks kale, destemmed and chopped

For garnish

  • Juice of one lime
  • 2 tbsp cilantro, chopped
  • 12 radishes, sliced
  • 1 medium avocado

Instructions

  1. Using a large skillet, brown the ground beef to the pan and season with half of the seasonings. Cook on medium heat until browned, and set aside, reserving most of the fat in the pan to cook the vegetables.
  2. Add the sweet potatoes and cook until softened and lightly crisped, stirring frequently. Add in the red onion and cook until the onions are translucent. Finally, add the kale and cook for 2-3 minutes or until wilted. Add the remainder of the seasoning.
  3. Add the beef back to the skillet and stir to combine and reheat.
  4. Top with garnishes and serve fresh.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

  • Serving Size: 1 serving
  • Calories: 278
  • Fat: 8.8g
  • Carbohydrates: 22.8g
  • Fiber: 5.7g
  • Protein: 27.7g

 

This post was originally published in 2018 and was updated in 2021. Recipe by Michelle, Unbound Wellness. Photos by Eat Love Eats