Cowboy Hash and Eggs

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

960 mL

Potatoes , peeled, diced

or Ready-made Cottage type Hashbrowns

720 mL

Beef Chuck , diced

240 g

White Onions , diced

110 g

Green Chili Peppers , chopped

45 g

Butter

or Oil

1 bunch

Scallions , chopped

2 scallion per 6 servings

225 g

Monterey Jack Cheese , shredded

6

Eggs

to taste

Canned Green Chiles

to taste

Tortilla Chips

or Biscuits

Cooking Instructions

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Step 1

Place Potatoes (960 mL) in a pot of cold, salted water. Bring the pot to a boil and cook until they are 90% cooked. Drain and set aside.

Step 2

Preheat oven to 400 degrees F (200 degrees C).

Step 3

Melt Butter (45 g) in a large cast iron skillet. Add White Onions (240 g) , then potatoes, Beef Chuck (720 mL) , and Green Chili Peppers (110 g) .

Step 4

Mix and heat until the hash is heated through and bottom has begun to get crispy.

Step 5

With a large spoon, make indentations in the hash. Crack the Eggs (6) and place one in each indentation. Cover with foil and bake until bottom is crispy and eggs are cooked to desired amount, about 10- 20 minutes.

Step 6

Smother with Canned Green Chiles (to taste) , Scallions (1 bunch) , and Monterey Jack Cheese (225 g) , if desired. Serve with Tortilla Chips (to taste) .