Monday, January 12, 2015
Tex-Mex Breakfast Hash
My husband loves Sunday morning breakfast. It's the only morning any of us eat together, and it's the only morning we cook breakfast. He also loves a fried egg and Pico de Gallo on everything. The kids and I love fried potatoes, so what better thing to do than a hash. Everyone gets what they want. Lately we've been a little obsessed with thick-cut peppered bacon, so we used that. This is a tasty and hearty breakfast fit for everyone. Enjoy!
TEX-MEX BREAKFAST HASH
4 potatoes, cubed
Peanut oil, for frying
8 slices bacon, cooked & crumbled
At least 4 eggs
Pico de Gallo (click for recipe)
1/4 C butter
1/4 C flour
2 C milk
1 to 1 1/2 C shredded Cheddar cheese
NOTE: I said at least four eggs since this makes enough for four people. However, my son and husband both wanted two eggs, so I used six total.
Heat the peanut oil in a large skillet to medium high heat. Cook the potatoes, stirring occasionally, until they are well browned and crispy. Drain on paper towels and season with salt and pepper.
Melt the butter in a small pot and whisk in the flour. Whisk in the milk and cook until it starts to get thick and bubbly. Turn the heat off and whisk in the cheese in small handfuls until the cheese is completely smooth, using as much or as little of the cheese to get your desired consistency. Season with salt and pepper, if necessary.
Next, fry your eggs in butter until the yolk is the way you like it. Serve the hash by piling some fried potatoes on the plate, then bacon, then cheese sauce, then your fried egg(s), and top with Pico de Gallo and avocado slices.
Slightly adapted from Cheeserank