Thursday, August 11, 2011

Cowboy Hash and Eggs, Texas Toast and Salsa

One of the best things about summer is the abundance of tomatoes. I had some from my brother in-law's garden and when I was flipping through Rachael Ray's cookbook I saw salsa. YUM! I served this dish as breakfast for dinner. One thing about this though, I know it says 30 Minute Meals but between all the chopping and steps it took me at least an hour. Even with the lengthy prep time, it was worth it.
Do you like to have breakfast for dinner?

Cowboy Hash and Eggs, Texas Toast and Salsa
by Rachael Ray

Hash, Eggs and Texas Toast:
12 medium sized mushrooms, quartered
1 green bell pepper, seeded and diced
1/2 medium red onion, chopped
8 small red potatoes
3 slices applewood or hickory smoked bacon, chopped
2 tablespoons extra-virgin olive oil
2 teaspoons grill seasoning (recommended: Montreal Steak Seasoning) or coarse salt and pepper
Hot sauce (recommended: Tabasco), to your taste
2 cups, 8 ounces, shredded sharp Cheddar, pepper jack or smoked Cheddar cheese
3 tablespoons butter, divided
4 extra large eggs
4 thick cut slices bread, 1 to 1 1/2 inches thick, white, wheat or crusty farmhouse
1 clove garlic, cracked away from skins
1/2 teaspoon cayenne pepper or several drops hot sauce (recommended: Tabasco) Chopped fresh cilantro leaves, for garnish

Yellow Tomato Salsa: Any flavor or variety of store bought salsa that you may have in your pantry is a fine substitute here as well
3 medium or 2 large yellow tomatoes, seeded and chopped
1/2 medium red onion, finely chopped
1 serrano or jalapeno pepper, seeded and finely chopped
2 tablespoons cilantro or parsley leaves, chopped

Chop all veggies for hash. Pierce potatoes with a fork and cook on high in microwave 5 minutes. Remove potatoes from microwave oven and cool for 5 minutes.

While potatoes are working, add chopped bacon to a large skillet over medium high heat and brown until crisp. Remove to paper towels to drain, wipe pan and return to heat.

Preheat your broiler to high. Preheat a nonstick griddle pan for frying eggs over medium heat.

Chop or wedge potatoes. Add oil to the skillet which you returned to the heat, then potatoes. Begin to brown and crisp potatoes, 2 minutes on each side. Use this time to chop your salsa ingredients.

Combine salsa in a small bowl and season with salt.

Back to the hash: add the mushrooms to potatoes. Brown mushrooms a minute or 2, then add peppers and onions and season mixture with grill seasoning blend or salt and pepper, then hot sauce. Cook 3 to 5 minutes longer until veggies are just tender and potatoes are cooked through. Turn off heat and add bacon back to the pan. Combine bacon with the veggies then add cheese to the pan to evenly cover the mixture. Tent the skillet with foil to gently melt cheese over vegetables and potatoes and to retain heat.

Add a couple pats, 1/2 tablespoon butter, to preheated griddle pan. Crack extra large eggs on to griddle and fry to desired doneness. Eggs may, of course, be scrambled as well. As you like!

Place thick cut bread under broiler and toast 6 inches from heat on both sides. Place 2 tablespoons butter in a small cup with a clove of garlic and ground cayenne pepper or a few drops of hot sauce. Melt in microwave for 30 seconds.

Brush toast with garlic cayenne butter and sprinkle with parsley. Remove from broiler.

Transfer vegetable and bacon hash to plates. Top each portion with a single fried egg or arrange the fried eggs evenly over the platter. Serve with Texas garlic toast and serve the salsa on the side to compliment either menu item.


  1. I haven't had a breakfast like this in forever! It looks delicious!

  2. I love salsa with breakfast!

    I saw on Twitter that you're considering Foodbuzz Fest? You should! I'm going for the first time and am also from So Cal! =D

  3. That's a hearty and delicious breakfast!

  4. Breakfast is my favorite meal of the day, and boy would this be a hearty and delicious breakfast!

  5. This looks great, love the hash! Seems quite a few folks have run into the recipes taking a lot longer to make than 30 minutes. Thanks so much for playing along:@)

  6. OH yeah we(me and the hubby)could eat this everyday!

  7. I'm visiting from Lynne's Celebrity Cook Along & this looks & sounds really yummy! My DH would eat this anytime of day.
    I agree, that is a lot of prep wonder it took longer to make, but I bet it was worth it.

    This is my first visit to your blog, but certainly not my last.
    I'm your newest follower!


  8. That would make a perfect Sunday brunch type meal, something we indulge in now and again!
    Like the sound of the Texas toast have never tried that, even when visiting friends in Texas.
    The things you learn when blogging!

  9. Wow...this is a great breakfast.
    Mr. Sweet loves salsa for breakfast...
    I am about to become your 91st follower...:))
    xo bj

  10. What a delicious breakfast for dinner! I love the spicy flavours, and as tomatoes are one of my favourites, this dish really appeals to me. Thank you for sharing it with Let's Do Brunch. Hope to see you there again this week!