This is a great breakfast dish and is a meal in itself when each serving is topped with a poached egg. Have your favorite bottled hot sauce handy if the hash is not hot enough for you. If you would like an accompaniment, how about a fruit salad with mangos, bananas, peaches, and pineapple? This is a great breakfast dish and is a meal in itself when each serving is topped with a poached egg. Have your favorite bottled hot sauce handy if the hash is not hot enough for you. If you would like an accompaniment, how about a fruit salad with mangos, bananas, peaches, and pineapple?
Ingredients
• 4 medium potatoes, peeled and diced
• 1/2 pound leftover prime rib meat, diced
• 1/4 pound bacon, diced
• 1 onion, chopped
• 1 red bell pepper, seeds and stem removed, diced
• 1 yellow bell pepper, seeds and stem removed, diced
• 1/2 cup chopped New Mexican green chile that has been roasted and peeled
• Salt and freshly ground black pepper to taste
• 3 tablespoons minced Italian parsley for garnish
Instructions
Boil the potatoes in salted water until tender, about 8 minutes. Remove, drain, and place in a bowl with the meat.
In a skillet, cook the bacon over medium heat for 5 minutes, stirring often. Add the onion and bell peppers and cook, stirring often, for 5 more minutes. Remove this mixture with a slotted spoon and add it to the bowl with the potatoes and meat. Add the green chile, salt and pepper to taste, and mix well.
Remove all but about three tablespoons of bacon fat from the skillet, add hash mixture and cook over medium heat for about 5 minutes. Do not stir it but take care that it does not burn. Turn the hash with a spatula and cook for 5 more minutes. Remove to plates, garnish with the parsley, and top with poached eggs.