Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Breakfast
Cowboy Hash and Eggs

10 INGREDIENTS • 6 STEPS • 35MINS

Cowboy Hash and Eggs

Recipe
4.8
4 ratings
This wonderful breakfast can be prepared a week or so ahead of time, and put together in no time for any special occasion
Love This Recipe?
Add to plan
logo
Cowboy Hash and Eggs
Save
author_avatar
Where Your Treasure Is
I’m Pam, a career homemaker, and I love encouraging women to be who they were created to be. I love to cook using organic ingredients with a down-home flair.
http://treasureinanearthenvessel.blogspot.com
This wonderful breakfast can be prepared a week or so ahead of time, and put together in no time for any special occasion
35MINS
Total Time
$4.92
Cost Per Serving
Ingredients
Servings
6
us / metric
Potato
4 cups
Potatoes, peeled, diced
or Ready-made Cottage type Hashbrowns
Beef Chuck
3 cups
Beef Chuck, diced
White Onion
1 1/2 cups
White Onions, diced
Green Chili Pepper
1 1/2 cups
Green Chili Peppers, chopped
Butter
3 Tbsp
Butter
or Oil
Scallion
1 bunch
Scallion, chopped
2 scallion per 6 servings
Monterey Jack Cheese
1 1/2 cups
Monterey Jack Cheese, shredded
Egg
6
Eggs
Canned Green Chiles
to taste
Canned Green Chiles
Tortilla Chips
to taste
Tortilla Chips
or Biscuits
Nutrition Per Serving
VIEW ALL
Calories
593
Fat
35.7 g
Protein
40.4 g
Carbs
28.1 g
Love This Recipe?
Add to plan
logo
Cowboy Hash and Eggs
Save
author_avatar
Where Your Treasure Is
I’m Pam, a career homemaker, and I love encouraging women to be who they were created to be. I love to cook using organic ingredients with a down-home flair.
http://treasureinanearthenvessel.blogspot.com

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.
Cooking InstructionsHide images
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 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 Peppers (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 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), Scallion (1 bunch), and Monterey Jack Cheese (1 1/2 cups), if desired. Serve with Tortilla Chips (to taste).
step 6 Smother with Canned Green Chiles (to taste), Scallion (1 bunch), and Monterey Jack Cheese (1 1/2 cups), if desired. Serve with Tortilla Chips (to taste).
Tags
view more tags
Breakfast
American
Brunch
Beef
Comfort Food
Shellfish-Free
Father's Day
Potatoes
Game Day
Side Dish
Vegetables
0 Saved
top