Cowboy Hash and Eggs With Texas Toast

Total Time
1hr 15mins
Prep 1 hr
Cook 15 mins

Rachael Ray

Ingredients Nutrition

Directions

  1. Make the hash: chop all vegetables; pierce potatoes with a fork and microwave on HIGH for 5 minutes; remove potatoes from microwave and cool 5 minutes or until cool enough to handle.
  2. While potatoes are cooking, add chopped bacon to a big skillet over med-high heat; brown until crisp; remove to paper towels to drain; wipe pan and return to heat.
  3. Preheat broiler to high.
  4. Chop or wedge potatoes.
  5. Add olive oil to skillet you cooked the bacon in; then add potatoes.
  6. Cook potatoes until brown and crisp, 2 minutes on each side.
  7. Make the salsa: combine the salsa ingredients in a small bowl; set aside.
  8. Back to the hash: add mushrooms to the potatoes; brown mushrooms 1 -2 minutes, then add the peppers and onions; add grill seasoning, then hot sauce.
  9. Cook until vegetables are just tender and potatoes are cooked through, 3-5 minutes longer.
  10. Turn off heat and add bacon back to pan; combine bacon with the vegetables then add the cheese to pan to evenly cover the mixture.
  11. Tent the skillet with foil to gently melt the cheese over vegetables and potatoes and to retain heat.
  12. Fry eggs: heat a nonstick griddle pan over medium heat.
  13. Add 1 tablespoon butter to warm pan and let it melt.
  14. Crack eggs onto griddle and fry to desired doneness (eggs may be cooked over easy or scrambled as well, as you like).
  15. Make the toast: place bread slices under broiler and toast 6 inches from heat on both sides.
  16. Place 2 tablespoons butter in a small cup with the clove of garlic and cayenne pepper; melt in microwave 30 seconds.
  17. Brush toast with butter mixture and sprinkle with parsley.
  18. Transfer vegetable/bacon hash to plates; top each portion with a single fried egg; serve with Texas toast and serve salsa on the side.

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