Cowboy Hash And Eggs, Texas Toast And Salsa
Serves: 5
Irma Bergnaum
1 January 1970
Based on User reviews:
45
Spice
49
Sweetness
52
Sourness
42
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
1 medium
Red Onion (finely chopped)8 small
Red Potatoes2 tbsps
Extra-Virgin Olive Oil3 tbsps
Butter (divided)1 clove
Garlic (cracked away from skins)1 tsp
Cayenne Pepper2 medium large
Tomatoes (yellow, seeded and chopped)1
Serrano2 tbsps
Cilantro1
SaltDirections:
1
Chop all veggies for hash
2
Pierce potatoes with a fork and cook on high in microwave 5 minutes
3
Remove potatoes from microwave oven and cool for 5 minutes
4
While potatoes are working, add chopped bacon to a large skillet over medium high heat and brown until crisp
5
Remove to paper towels to drain, wipe pan and return to heat
6
Preheat your broiler to high
7
Preheat a nonstick griddle pan for frying eggs over medium heat
8
Chop or wedge potatoes
9
Add oil to the skillet which you returned to the heat, then potatoes
10
Begin to brown and crisp potatoes, 2 minutes on each side
11
Use this time to chop your salsa ingredients
12
Combine salsa in a small bowl and season with salt
13
Back to the hash: add the mushrooms to potatoes
14
Brown mushrooms a minute or 2, then add peppers and onions and season mixture with grill seasoning blend or salt and pepper, then hot sauce
15
Cook 3 to 5 minutes longer until veggies are just tender and potatoes are cooked through
16
Turn off heat and add bacon back to the pan
17
Combine bacon with the veggies then add cheese to the pan to evenly cover the mixture
18
Tent the skillet with foil to gently melt cheese over vegetables and potatoes and to retain heat
19
Add a couple pats, 1/2 tablespoon butter, to preheated griddle pan
20
Crack extra large eggs on to griddle and fry to desired doneness
21
Eggs may, of course, be scrambled as well
22
As you like! Place thick cut bread under broiler and toast 6 inches from heat on both sides
23
Place 2 tablespoons butter in a small cup with a clove of garlic and ground cayenne pepper or a few drops of hot sauce
24
Melt in microwave for 30 seconds
25
Brush toast with garlic cayenne butter and sprinkle with parsley
26
Remove from broiler
27
Transfer vegetable and bacon hash to plates
28
Top each portion with a single fried egg or arrange the fried eggs evenly over the platter
29
Serve with Texas garlic toast and serve the salsa on the side to compliment either menu item