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2ndPlace 2017 Eggs Ole Recipe Contest

Tina Ports, Galax, Virginia - Winner at the Carroll County Fair
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Serves 4 - 6 as a main course

Mexican Hash

This wonderfully tasty skillet dish showcases many Hispanic flavors in an easy brunch, or dinner meal. The eggs poach in the simmering ingredients, adding protein - make it vegetarian by eliminating the sausage. Make it even easier by using canned or frozen, chopped potatoes.


2 - 3 Italian Sausages (mild or hot), sliced thinly, or remove from casings and chop up
2 T. oil
5 - 6 medium Russet potatoes, peeled or scrubbed well; cut into small cubes (about 6 cups or 2 lbs.)
1 medium onion, chopped
1 green or red bell pepper (or mixed), chopped
1 tsp. cumin
1 T. chicken bouillon (powder)
2 small cans V-8 juice
Salt and pepper to taste (you may not need any salt at all)
1/2 of 10 or 12 oz. container Fresco Mexican Cheese, cut into cubes or crumbled
6 eggs
Garnish: Chopped cilantro and mixed Mexican cheese blend

Cook sausages in a small pan, until cooked through. Meanwhile:
In a large skillet, pour in oil and cook potatoes for 10 - 12 minutes, then add onion and pepper and cook until everything is crisp/tender. Add cumin, chicken bouillon, and cooked sausages.
Stir in the V-8 juice. Add salt and pepper to taste.
Stir in the cheese.
When sauce starts to simmer, crack eggs in different places in pan so they 'poach' in the hot liquid.
Cover and let simmer 7-10 minutes, or until white is opaque and yolk is nearly cooked through.
Garnish with cilantro and a handful of cheese and enjoy.