Cowboy Hash and Eggs

This wonderful breakfast can be prepared a week or so ahead of time, and put together in no time for any special occasion

Total Time

35min

4.8

4 Ratings

Author: Where Your Treasure Is

Servings:

Ingredients

•

4 cups

Potatoes , peeled, diced

or Ready-made Cottage type Hashbrowns

•

3 cups

Beef Chuck , diced

•

1 1/2 cups

White Onions , diced

•

1 1/2 cups

Green Chili Pepper , chopped

•

3 Tbsp

Butter

or Oil

•

Scallions , chopped

•

1 1/2 cups

Monterey Jack Cheese , shredded

•

Eggs

•

to taste

Canned Green Chiles

•

to taste

Tortilla Chips

or Biscuits

Cooking Instructions

Place Potatoes (4 cups) in a pot of cold, salted water. Bring the pot to a boil and cook until they are 90% cooked. Drain and set aside.

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

Melt Butter (3 Tbsp) in a large cast iron skillet. Add White Onions (1 1/2 cups) , then potatoes, Beef Chuck (3 cups) , and Green Chili Pepper (1 1/2 cups) .

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

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.

Smother with Canned Green Chiles (to taste) , Scallions (2) , and Monterey Jack Cheese (1 1/2 cups) , if desired. Serve with Tortilla Chips (to taste) .

Author's Notes

If you plan ahead, you can cook your roast and potatoes, chop them and store them in ziplock freezer bags along with the chopped onion and chilis. Take them from Freezer to Refrigerator the night before, and put them together the morning of.

Nutrition Per Serving

CALORIES

589

FAT

35.7 g

PROTEIN

40.2 g

CARBS

27.2 g