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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.'"

Rate/Review | Read Reviews (2)

Prep Time:
30 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

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

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.