Cooking Instructions
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Step 1
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.
Step 2
Preheat oven to 400 degrees F (200 degrees C).
Step 3
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)
.
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 (2)
, and
Monterey Jack Cheese (1 1/2 cups)
, if desired. Serve with
Tortilla Chips (to taste)
.
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