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.  This year it will be the main course for our Christmas Brunch.  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".  Click here to see our Christmas Brunch.

Boil your potatoes whole, until just almost done; but still very firm.  Cool them completely,  then cube them into small cubes.  I boiled them with the skins on and then the skins come off easily while cooling.  Or just peel before you boil them; either way.

Have meat, potatoes and veggies cooked and diced and ready.  Steve diced up all the potatoes, onions and meat for me.  It was a great help.

Put your Meat, Potatoes, Green Chilis and Onions into separate ziplock freezer bags and freeze until the night before you want to use them. Thaw them in the refrigerator the night before, and in the morning begin putting all together.

 In a nice sized cast iron skillet, sauté the onions in oil.

 Once onions are slightly softened, add the potatoes and then meat.

 Next comes the green chili.  Stir all of the ingredients together, and allow them to lightly

 brown in the pan.

 Once the hash has started to brown, use a spoon to make indentations where your eggs are going to go.

 Crack an egg into each indentation.

 Crack all of the eggs into their little nest.

 Cover with foil and put into the oven.

Bake 10-12 minutes for soft yokes and 12 - 20 for firm yokes.  Use the cast iron skillet as your serving platter.  Dish up and garnish with salsa, sour cream, tomatoes, green onions or jalapeños.  Is wonderful served with Green Chili and cheese, and biscuits or tortilla wedges. 

Cowboy Roast Beef Hash and Eggs


Ingredients

4 cups potatoes diced ( They should be previously cooked, but still a little hard; you can also use ready-made cottage type hash browns).

3 cups Roast Beef Cut diced

1 1/2 cups White Onion diced

1 1/2  cups Green Chilis Chopped

3 Tablespoons butter or oil

2 Green Onions chopped

1 1/2 Cup Shredded Montery Jack Cheese

6 Eggs



Instructions

Preheat oven to 400 degrees.   Melt oil or butter in a large cast iron skillet.  Add onions, then potatoes, meat and chills. 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 and place one in each indentation.  Cover with foil and bake until bottom is crispy and eggs are cooked to desired amount; 10- 20 minutes. Smother with green chili and cheese if desired.  Serve with Tortilla wedges or biscuits.

Serves 6

Enjoy!