Cowboy Hash And Eggs With Texas Toast

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• Servings: 4
• 12 medium mushrooms, quartered
• 1 green bell pepper, diced
• 1/2 medium red onion, chopped
• 8 small red potatoes
• 3 slices smoked bacon, chopped (applewood- or hickory- smoked)
• 2 tablespoons extra virgin olive oil
• 2 teaspoons mccormick's montreal brand steak seasoning
• hot sauce, to taste
• 2 cups sharp cheddar cheese (pepper-jack cheese or smoked cheddar cheese)
• 3 tablespoons butter
• 4 extra-large eggs
• 4 slices texas toast thick bread (1 to 1 1/2 inches thick)
• 1 garlic clove, cracked from skin
• 1/2 teaspoon cayenne pepper
• chopped fresh flat-leaf parsley
• 3 medium yellow tomatoes, seeded and chopped (or 2 large yellow tomatoes)
• 1/2 medium red onion, finely chopped
• 1 serrano peppers or 1 jalapeno pepper, seeded and finely chopped
• 2 tablespoons chopped fresh cilantro
• salt, to taste

Recipe

• 1 make the hash: chop all vegetables; pierce potatoes with a fork and microwave on high for 5 minutes; remove potatoes from microwave and cool 5 minutes or until cool enough to handle.
• 2 while potatoes are cooking, add chopped bacon to a big skillet over med-high heat; brown until crisp; remove to paper towels to drain; wipe pan and return to heat.
• 3 preheat broiler to high.
• 4 chop or wedge potatoes.
• 5 add olive oil to skillet you cooked the bacon in; then add potatoes.
• 6 cook potatoes until brown and crisp, 2 minutes on each side.
• 7 make the salsa: combine the salsa ingredients in a small bowl; set aside.
• 8 back to the hash: add mushrooms to the potatoes; brown mushrooms 1 -2 minutes, then add the peppers and onions; add grill seasoning, then hot sauce.
• 9 cook until vegetables are just tender and potatoes are cooked through, 3-5 minutes longer.
• 10 turn off heat and add bacon back to pan; combine bacon with the vegetables then add the cheese to pan to evenly cover the mixture.
• 11 tent the skillet with foil to gently melt the cheese over vegetables and potatoes and to retain heat.
• 12 fry eggs: heat a nonstick griddle pan over medium heat.
• 13 add 1 tablespoon butter to warm pan and let it melt.
• 14 crack eggs griddle and fry to desired doneness (eggs may be cooked over easy or scrambled as well, as you like).
• 15 make the toast: place bread slices under broiler and toast 6 inches from heat on both sides.
• 16 place 2 tablespoons butter in a small cup with the clove of garlic and cayenne pepper; melt in microwave 30 seconds.
• 17 brush toast with butter mixture and sprinkle with parsley.
• 18 transfer vegetable/bacon hash to plates; top each portion with a single fried egg; serve with texas toast and serve salsa on the side.