Directions:
- Make the hash: chop all vegetables; pierce potatoes with a fork and microwave on HIGH for 5 minutes; remove potatoes from microwave and cool 5 minutes or until cool enough to handle.
- While potatoes are cooking, add chopped bacon to a big skillet over med-high heat; brown until crisp; remove to paper towels to drain; wipe pan and return to heat.
- Preheat broiler to high.
- Chop or wedge potatoes.
- Add olive oil to skillet you cooked the bacon in; then add potatoes.
- Cook potatoes until brown and crisp, 2 minutes on each side.
- Make the salsa: combine the salsa ingredients in a small bowl; set aside.
- Back to the hash: add mushrooms to the potatoes; brown mushrooms 1 -2 minutes, then add the peppers and onions; add grill seasoning, then hot sauce.
- Cook until vegetables are just tender and potatoes are cooked through, 3-5 minutes longer.
- Turn off heat and add bacon back to pan; combine bacon with the vegetables then add the cheese to pan to evenly cover the mixture.
- Tent the skillet with foil to gently melt the cheese over vegetables and potatoes and to retain heat.
- Fry eggs: heat a nonstick griddle pan over medium heat.
- Add 1 tablespoon butter to warm pan and let it melt.
- Crack eggs onto griddle and fry to desired doneness (eggs may be cooked over easy or scrambled as well, as you like).
- Make the toast: place bread slices under broiler and toast 6 inches from heat on both sides.
- Place 2 tablespoons butter in a small cup with the clove of garlic and cayenne pepper; melt in microwave 30 seconds.
- Brush toast with butter mixture and sprinkle with parsley.
- Transfer vegetable/bacon hash to plates; top each portion with a single fried egg; serve with Texas toast and serve salsa on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1277.19 Kcal (5347 kJ) | ||
| Calories from fat | 469.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.22g | 80% | |
|---|---|---|---|
| Cholesterol | 311.09mg | 104% | |
| Sodium | 690.72mg | 29% | |
| Potassium | 2719mg | 58% | |
| Total Carbs | 147.07g | 49% | |
| Sugars | 7.64g | 31% | |
| Dietary Fiber | 16.71g | 67% | |
| Protein | 62.64g | 125% | |
| Vitamin C | 86.4mg | 144% | |
| Vitamin A | 2mg | 68% | |
| Iron | 18.4mg | 102% | |
| Calcium | 504.1mg | 50% | |
| Amount Per 100 g | |||
| Calories | 133.95 Kcal (561 kJ) | ||
| Calories from fat | 49.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.48g | 80% | |
|---|---|---|---|
| Cholesterol | 32.63mg | 104% | |
| Sodium | 72.44mg | 29% | |
| Potassium | 285.17mg | 58% | |
| Total Carbs | 15.42g | 49% | |
| Sugars | 0.8g | 31% | |
| Dietary Fiber | 1.75g | 67% | |
| Protein | 6.57g | 125% | |
| Vitamin C | 9.1mg | 144% | |
| Vitamin A | 0.2mg | 68% | |
| Iron | 1.9mg | 102% | |
| Calcium | 52.9mg | 50% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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