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).
Butter (3 Tbsp)
in a large cast iron skillet. Add
White Onions (1 1/2 cups)
, then potatoes,
Beef Chuck (3 cups)
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
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.
Canned Green Chiles (to taste)
Scallions (1 bunch)
Monterey Jack Cheese (1 1/2 cups)
, if desired. Serve with
Tortilla Chips (to taste)