NOLE'S BREAKFAST HASH

Nole’s Breakfast Hash

15

Minutes Prep Time

30

Minutes Cook Time

10

Servings

INGREDIENTS

  • 2 lbs diced baker potatoes

  • 1 lb ground sausage

  • 1 cup diced tomatoes

  • 1 cup diced white onion

  • 1 cup diced green peppers

  • 1 tablespoon small diced jalapeno peppers

  • 1 teaspoon small diced serrano peppers

  • 2 cups shredded cheddar

  • 1 stick unsalted butter

  • 8 medium eggs

  • 4 cage free eggs whole for fried eggs

  • 4 cage free eggs cracked and beaten

  • 1 cup salsa or fresh pico de gallo

  • 1 avocado sliced

  • 1 cup sour cream

  • ½ cup green onions bias cut

  • 1 teaspoon tabasco

  • 1 tablespoon canola oil

  • TT Kosher Salt & Pepper

  • 12 tortillas or baguette bread slices

INSTRUCTIONS

  1. Pre-heat oven to 325 degrees F. Place cast iron skillet on cook top with medium to high heat. Add oil or fat from ground sausage. Add diced onions and allow them to cook until translucent. Layer in green peppers and allow them to cook for 1-2 minutes.

  2. Add both the jalapeno and serrano peppers. Add blanched (pre-cooked) diced potatoes and allow them to cook for 3-5 minutes. Add pre-cooked ground sausage and allow all flavors to continue to cook for another 2-3 minutes.

  3. Add egg mixture to the skillet and allow them to cook. Once the eggs are fully incorporated into the breakfast hash, remove pan from heat. Taste & add Tabasco, Kosher salt & cracked black pepper as needed.

  4. Add shredded cheddar cheese across the top of the pan and place in the oven to cook. Bake breakfast hash for 8-10 minutes. All the ingredients will be hot, baking the dish will melt the cheese and bring all the flavors together.

  5. While hash is cooking in the oven prepare the fried eggs. Chef’s Tip: I like my eggs over easy for this recipe, but cook them to whatever your tail-gate crew prefers!

  6. In small non-stick pan, add butter and bring up using medium to high heat. Add fresh cracked cage free egg. Cook to preferred doneness. Repeat. Chef’s Tip, this recipe calls for 4 fried eggs, add as many as you like if you have more guests!

NOTES

Chef’s Tip: A wooden spoon works best to keep everything moving around the skillet as it cooks.

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