* Exported from BigOven *

Cowboy Hash and Eggs, Texas Toast and Salsa
Recipes courtesy Rachael Ray


Recipe By :
Serving Size :0
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
ash, --Eggs and Texas Toast:
12 medium sized mushrooms --quartered
1 green bell pepper --seeded and diced
1/2 medium red onion --chopped
8 small red potatoes
3 slices applewood or hickory smoked bacon --chopped
2 tablespoon extra-virgin olive oil
2 teaspoons grill seasoning --(recommended: Montreal Steak
Seasoning) or coarse salt and peppe
Hot --sauce
2 cups, 8 ounces --shredded sharp Cheddar, pepper jack
or smoked Cheddar cheese
3 tablespoon butter --divided
4 extra large eggs
4 thick cut slices bread --1 to 1 1/2 inches thick,
white, wheat or crusty farmhouse
1 clove garlic --cracked away from skins
1/2 teaspoon cayenne pepper or several drops hot sauce
--(recommended: Tabasco) Chopped fresh cilantro leaves, for garnis

Yellow Tomato Salsa: Any flavor or variety of store bought salsa that
you may have in your pantry is a fine substitute here as well
3 medium or 2 large yellow tomatoes, seeded and chopped
1/2 medium red onion, finely chopped
1 serrano or jalapeno pepper, seeded and finely chopped
2 tablespoons cilantro or parsley leaves, chopped
Salt

Chop all veggies for hash. Pierce potatoes with a fork and cook on high
in microwave 5 minutes. Remove potatoes from microwave oven and cool for
5 minutes.

While potatoes are working, add chopped bacon to a large skillet over
medium high heat and brown until crisp. Remove to paper towels to drain,
wipe pan and return to heat.

Preheat your broiler to high. Preheat a nonstick griddle pan for frying
eggs over medium heat.

Chop or wedge potatoes. Add oil to the skillet which you returned to the
heat, then potatoes. Begin to brown and crisp potatoes, 2 minutes on
each side. Use this time to chop your salsa ingredients.

Combine salsa in a small bowl and season with salt.

Back to the hash: add the mushrooms to potatoes. Brown mushrooms a
minute or 2, then add peppers and onions and season mixture with grill
seasoning blend or salt and pepper, then hot sauce. Cook 3 to 5 minutes
longer until veggies are just tender and potatoes are cooked through.
Turn off heat and add bacon back to the pan. Combine bacon with the
veggies then add cheese to the pan to evenly cover the mixture. Tent the
skillet with foil to gently melt cheese over vegetables and potatoes and
to retain heat.

Add a couple pats, 1/2 tablespoon butter, to preheated griddle pan.
Crack extra large eggs on to griddle and fry to desired doneness. Eggs
may, of course, be scrambled as well. As you like!

Place thick cut bread under broiler and toast 6 inches from heat on both
sides. Place 2 tablespoons butter in a small cup with a clove of garlic
and ground cayenne pepper or a few drops of hot sauce. Melt in microwave
for 30 seconds.

Brush toast with garlic cayenne butter and sprinkle with parsley. Remove
from broiler.

Transfer vegetable and bacon hash to plates. Top each portion with a
single fried egg or arrange the fried eggs evenly over the platter.
Serve with Texas garlic toast and serve the salsa on the side to
compliment either menu item.


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