Hairy Amaranth (Huauzontle) Breakfast Graveyard

Before the Halloween candy starts, this graveyard breakfast hash gives the kids a high-protein, fiber-rich meal that fuels a full night of trick-or-treating. Built around huauzontle (hairy amaranth) — a Mexican green with mild, earthy flavor similar to spinach — this spooky dish has become our family’s annual Halloween morning tradition.

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A Spooky Graveyard Breakfast for Halloween

Crafted from wholesome ingredients — huauzontle florets, eggs, ham, and jicama carved into tiny gravestones — this dish is hauntingly delicious and genuinely nutritious. Our family runs on a good breakfast before embarking on any adventure, and Halloween is no exception. Some other Halloween recipes we adore: the Spooky Healthy Breakfast Bowl and our Cute Halloween Screamers.

Ingredients for This Graveyard Breakfast Hash

Ingredients

Huauzontle (Hairy Amaranth)

• Why it matters: Huauzontle is a Mexican green vegetable from the quinoa family. It is harvested for its flower clusters, which have a mild, earthy flavor similar to spinach or broccoli. The florets hold up well to quick cooking — two minutes in boiling water is all they need before going into the pan. If you cannot find huauzontle at a Mexican market, spinach or broccoli florets are easy substitutes that will give you the same nutritional boost and visual effect. For more recipes featuring huauzontle, see our easy healthy scallion pancakes and green nopales tortilla recipe.

Eggs

• Why they matter: Eggs provide the protein backbone of this hash. We give one egg per child and two per adult. Free-range eggs with orange yolks are worth seeking out — they contain nearly twice the omega-3 fatty acids of conventional eggs, which support brain development in children and reduce inflammation.

Ham and Sausage

• Why they matter: Smoked ham and Argentina chorizo (a pale, herb-seasoned sausage without the red pepper coloring of Mexican chorizo) add savory depth and healthy fat. The smoky notes from the ham complement the earthy huauzontle. Substitute with any sausage you prefer — Italian, breakfast links, or even turkey sausage all work. You can order uncured applewood smoked ham (B0923SPBN8) for a cleaner label option.

Jicama (Mexican Potato)

• Why it matters: Jicama is the raw, crunchy element that gets carved into mini gravestones — its firm white flesh holds a clean shape perfectly. Fresh starchy taste, mild and slightly sweet. Mexicans typically eat jicama with Tajin and lime. For this recipe, we use it raw as a decorative and textural element. Fresh jicama (B00B6QUFK2) is widely available at Latin markets; always peel before eating.

How to Cook Huauzontle

Take the huauzontle stems and pluck the small florets from the branch tips. Place a handful of florets into a bowl of water and rinse thoroughly. Strain and set aside.

Bring a large pot of water to a boil. Add the florets and cook for 2 minutes — no longer, or they will turn mushy. Drain immediately and set aside. Your huauzontle is now ready to fold into the hash.

Frequently Asked Questions

Where can I find huauzontle?

In Mexico, huauzontle is widely available at traditional markets (tianguis) from late summer through fall. In the US, look for it at Latin specialty grocery stores. If you cannot find it, broccoli florets or baby spinach are the most reliable substitutes for both texture and nutrition.

Can I make this dish for kids under age 3?

Yes, but with one important caveat: the ghost decorations and jicama tombstones are choking hazards for very young children. Always remove all plastic decorations and small carved pieces before the children eat. Never leave the dish unattended with toddlers.

How long does it take to carve the jicama tombstones?

About 10 minutes once you get the hang of it. Use a sharp paring knife. Start by cutting ¼-inch slices, then rough-cut a tombstone arch shape from each slice. The jicama does not need to be perfect — slightly irregular shapes actually look more spooky and graveyard-authentic.

Can I meal-prep this breakfast?

The huauzontle can be blanched the night before and refrigerated. The jicama tombstones can be carved and stored in water in the fridge overnight. The actual cooking of the hash takes only 10–12 minutes, so morning assembly is quick even with the prep already done.

What other vegetables can I add to this hash?

Bell peppers (especially orange or black for Halloween color!) and sautéed mushrooms add volume and nutrition without overpowering the huauzontle. A handful of baby spinach stirred in at the end adds extra iron and wilts beautifully into the eggs.

Hairy Amaranth (Huauzontle) Breakfast Graveyard

Delicious and healthy graveyard hash packed with protein. It is made with the Mexican plant “Huauzontle”, jicama, eggs, and sausages. A fun Halloween breakfast dish in the morning!
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Prep Time:10 minutes mins
Cook Time:7 minutes mins
Course: Breakfast
Cuisine: Mexican
Keyword: halloween breakfast
Servings: 4 people

Ingredients

• ½ cup huauzontle florets
• 1 jicama
• 4 ham slices, thinly cut
• 1 Argentina sausage or any sausage of your choice
• 4–5 large eggs
• salt and pepper
• ghost decorations (for display only — remove before eating)

Instructions

• Prepare huauzontle: take the stems of the huauzontle plant and pick out the florets. Quickly soak in water and drain. Bring a pot of water to a boil and blanch for 2 minutes. Drain and set aside.
• Prepare jicama tombstones: cut off the ends of the jicama and peel completely with a vegetable peeler. Slice ¼ inch thick. Using a paring knife, carve out mini tombstone shapes from each slice. You will need around 5–7 pieces.
• In a frying pan, heat 1 tsp of oil over medium-high. Lightly sauté the ham until slightly brown, then add sliced sausage. Cook for 5 minutes.
• Add the eggs. Scramble until half-cooked, then add the huauzontle florets. Keep stirring and breaking up the eggs. Season with salt and pepper.
• Place everything in a shallow bowl. Arrange the jicama tombstones evenly around the dish, then add the ghost decorations spaced throughout. Serve immediately. Important: if you have children age 3 or under, remove all plastic ghost decorations and jicama tombstones before the children eat. Small plastics and carved pieces can be a choking hazard.