Southwest Hash

Ever feel like being in the shoes of an old time cowboy? I mean like back in the days of Clint Eastwood. What on earth am I talking about, you ask? As usual, I'm being a little random, but with some relevance. I always have a vision of cowboys sitting around a campfire with a pot of beans and eating hearty food. So, what would be a fitting cowboy breakfast? Well, hash and eggs, of course!

Ok, enough of my flashback to cowboy days. Hash is a very easy dish to whip up. It combines the heartiness of potatoes with the flavors of onions and bell peppers. From there, it's really up to you whether you want to use mushrooms or not and how you want to flavor it up.



For this one, I went with my basic hash recipe which uses potatoes, bell peppers, and onions. It's flavored simply with garlic, black pepper and green chillies. Throw yourself an egg (any style you please) on top and you've got yourself a hearty and delicious breakfast. For a real treat, make some of my whole wheat biscuits to have on the side!

Ingredients:

Baby potatoes - 5-6, cut into bite sized chunks
Red onion - 1, chopped into large chunks
Bell pepper - 1/2 green, 1/2 red chopped into chunks
Green chillies - 5-6, or to taste, chopped
Garlic - 3 cloves, finely chopped
Black pepper - 1 tsp, or as desired
Pepper jack cheese, grated - 1/3-1/2 cup, optional (depending on your preference)
Eggs - 4, cooked any style
Oil
Salt to taste

Method:

Heat oil in a pan. Add potatoes to the pan, cover, and cook on medium heat until the potatoes are mostly cooked. Toss in the onions, bell peppers, green chillies, garlic, salt and pepper. Cook on medium-high until the veggies are a bit caramelized and are crisp-tender. Sprinkle the cheese over the top, if desired and cover to melt. Meanwhile, heat another skillet and cook the eggs any style you like. To serve, place a bit of the hash on your plate and top with the cooked egg. Serve with salsa, if desired. Enjoy!


This plate is off to Pooja for her VOW/JFI event themed bell peppers!