Thursday, June 4, 2015

Recipe of the Week: Cowboy Hash

Last Friday while riding the train, I pulled several recipes out of large stack of magazines I'd brought with me.  

One of the recipes that looked good was for a breakfast hash.  I just love a good hash with a gooey egg on top. 

Brian cooked this to perfection, but we both saw the possibilities in adding and/or deleting some items to personalize to our taste.


Cowboy Hash - Adapted from Simply Potatoes


1/2 pound ground beef, turkey, breakfast sausage or chorizo
1 bag Simply Potatoes
2 teaspoons olive oil, divided
1 4oz can diced green chilies
1/2 teaspoon garlic powder
1 teaspoon chili powder
salt and pepper
2 cups coarsely chopped baby spinach
2-4 eggs
2 green onions, chopped
1 tomato, chopped
3/4 cup shredded cheddar
sour cream and/or salsa, optional


Heat large skillet over medium heat and brown your meat choice.  When the meat is fully cooked, removed from pan.  Add 1 teaspoon of oil back into pan and then add potatoes, diced green chilies and spices.  Cook, stirring occasionally for 15 minutes or until the potatoes are tender (Brian thought they needed closer to 20 minutes).

Add the meat back into the potatoes and stir, then add the spinach and cook 1-2 minutes until the spinach is wilted.  Turn heat to low, cover and keep warm.

In a small frying pan, heat rest of oil over medium heat and add eggs.  Fry until whites are set (you could also served eggs poached).

To finish the hash, top the potatoes with cheese. tomato and onion and stir together.

To plate: Mound 2 separate plates with a generous portion of hash and egg(s).  Sour cream or salsa is optional.

Notes:  I put sour cream on mine (lovely).  We had plenty of leftovers, so this could easily serve 4