Total Time
1hr
Prep 25 mins
Cook 35 mins

A great "wake-up" brunch. Left over potatoes and beef roast are perfect for this hash. The recipe was on a card from the Marlboro Country Cooking recipes.

Ingredients Nutrition

Directions

  1. Combine salsa, orange juice, garlic, sugar, Worcestershire and chili powder in saucepan; bring to a boil and simmer 15 minutes to blend flavors.
  2. Set aside and keep warm Cook bacon in a large frying pan until crisp; remove and crumble; set aside.
  3. Add chopped onion to 1- 2 Tbsp bacon fat; cook until tender, stirring occasionally.
  4. Add potatoes; cook until browned.
  5. Ad beef and season to taste; cook, stirring occasionally until browned and crisp.
  6. add more bacon fat, if needed.
  7. Pour cream over all and cook until cream is gone and hash has a browned crust on bottom.
  8. Fry eggs in butter or bacon grease.
  9. To serve, place cooked egg on top of hash, sprinkle with crumbled bacon and cilantro.
  10. Spoon chili sauce over all.

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