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Mexican Hash

Ingredients

  • 2 Tablespoons butter or olive oil
  • 1/2 cup onion, diced
  • 1/2 cup red bell pepper, diced
  • 1 cup sweet potato, diced and cooked
  • 1 cup red potatoes, diced and cooked
  • 1 cup canned black beans, rinsed and drained
  • 1/2 cup Organic Spicy Corn & Tomato Relish (or any Stonewall Kitchen salsa)*
  • Salt and pepper
  • 1/2 cup Mexican blend shredded cheese
  • 4 eggs
  • 2 Tablespoons fresh cilantro, chopped

Directions

Heat butter or oil in a skillet over medium-high heat. Add onion and red bell pepper and sauté until tender. Add potatoes and continue to sauté until slightly browned. Stir in beans and Organic Spicy Corn & Tomato Relish until heated. Season to taste with salt and pepper. Sprinkle cheese over the top.

Top hash with eggs with one of the following methods:

Method 1- Make four wells in the hash, exposing the bottom of the pan. Crack an egg in each well. Cover skillet with a lid and cook until eggs are done to your liking.

Method 2- Fry eggs in a separate greased pan to your liking. Place cooked eggs on top of the hash, garnish with cilantro and serve.

Notes

* Available in The Little Traveler’s Gourmet Department

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