Prep 5 mins
Cook 30 mins
As a child in Colombia, this dish was my most favorite breakfast concoction ever. I always looked forward to Sundays since my mom always made this for me on Sunday. Since then, I made it for my kids, my kids’ friends and my grandchildren. I can honestly tell you that I have not met a kid yet who does not love Heredia Hash.
- 473.18 ml water
- 236.59 ml white rice
- 14.79 ml vegetable oil (for the rice)
- 29.58 ml butter (for frying)
- 3 eggs
- 2 hot dogs
- sliced cheese (optional)
- salt and pepper (to taste)
- 1) In a small sauce pan, heat the water to a boil on high heat and add the rice and oil.
- 2) Cover, bring back to a full boil and lower heat to simmer.
- 3) Cook rice for 20 minutes, remove from heat and fluff with a fork.
- 4) In a non-stick frying pan, melt the butter under medium heat and add the sliced hot dogs. Stir until the slices begin to brown a bit.
- 5) Push the hot dog slices to one side of the pan. Break the eggs and put them into the free space in the frying pan. Let the eggs cook for about 1 minute and then use a spatula to break the yolks and stir them a little. As the eggs cook stir them occasionally so that you end up with scrambled eggs.
- 6) Once the eggs are done, stir in the white rice.
- 7) Portion the mixture onto plates and put a slice of cheese on top of each portion (optional). The heat from the hash will melt the cheese!
- Substitutions: This hash is great because you can use any other leftover meat that you may have or replace the hot dogs with any kind of sausage your kids like. I have used chunked roast beef, pork, chicken, even leftover meatloaf. Experiment and enjoy!