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Southwestern Hash

By: Marilyn Paradis  
"'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.'"

Rating: This weblink has been rated 2 times with an average star rating of 5.0 Read Reviews (2)

Rate/Review | 66 people have saved this

Prep Time:
30 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

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

Directions

  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.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 1, 2008 by Kim R 
very good! I added some green pepper and Emeril's Essance while cooking the potatoes. Then I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 10, 2008 by RanValRJ 
So good! I made minor changes to suit my tastes. I didn't add the tomatoes or garlic (didn't... MORE

 
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