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Southwestern Hash

 Southwestern Hash
"I had a similar dish at a restaurant in Arizona," recalls Marilyn Paradis of Woodburn, Oregon. "I enjoyed it so much I tried re-creating it at home. It's a special way to serve eggs."
4 ServingsPrep/Total Time: 30 min.


  • 8 bacon strips, diced
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 4 cups frozen cubed hash brown potatoes
  • 1 can (4 ounces) chopped green chilies
  • 1 medium tomato, diced
  • 4 eggs, poached
  • Salsa


  • In a large skillet, cook bacon over medium heat until crisp. Using a
  • slotted spoon, remove to paper towels; drain, reserving 2
  • tablespoons drippings. Set bacon aside.
  • In the same skillet, saute onion and garlic in reserved drippings
  • until tender. Stir in hash browns and chilies. Cook and stir over
  • low heat for 20 minutes or until lightly browned and heated through.
  • Just before serving, add tomato. Spoon onto plates; top with eggs and
  • bacon. Serve with salsa.
  • Yield: 4 servings.
Nutritional Facts: 1 serving (1 each) equals 409 calories,

2 of 2

Southwestern Hash (continued)

Nutritional Facts: 31 g fat (11 g saturated fat), 243 mg cholesterol, 521 mg sodium, 19 g carbohydrate, 2 g fiber, 13 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.