Southwestern Hash Recipe
"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."
- 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
- 1. In a skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings; set the bacon aside. In the drippings, saute onion and garlic 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.
1 each: 409 calories, 31g fat (11g saturated fat), 243mg cholesterol, 521mg sodium, 19g carbohydrate (3g sugars, 2g fiber), 13g protein.
Reviews for Southwestern Hash
Reviewed Apr. 9, 2012
"My husband loves this."
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