2ndPlace 2017 Eggs Ole Recipe Contest
Tina Ports, Galax, Virginia - Winner at the Carroll County Fair
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.
Ingredients:
| 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. |
