Wednesday, May 18, 2016

Western Eggs with Red Hash

Sometimes, when supper time rolls around, you just want food that's easy to
make and that causes very little cleanup! Here is one of my solutions. It starts with leftover cooked potatoes from the fridge. The other chopped vegetables can be varied according to your taste(or what needs to be used up).

1.  Saute' diced onion and peppers with a little olive oil in an omelette pan (or nonstick skillet).

2.  Add chopped cooked ham or bacon. Those of you who like a bold taste can add fried sausage or chorizo!  Cook until hot through.

3.  Shove meat and vegetables to the side.  Add your eggs;  salt and pepper.  

In a separate hot skillet add chopped, cooked cold potatoes to a little oil and fry until they're browned and have crispy edges (I used my small cast iron skillet).

4.  Flip eggs half way through cooking.  Cover with a lid to finish the egg whites.

5.  Sprinkle with finely-shredded cheese.

6.  Plate the eggs and add the red potato hash to the side.  (You only have two small skillets and a chopping board to clean!)

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