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Oct 6, 2013

Texas Hash

Prep: 10 mins   Cook: 20 mins   Total: 30 mins   Portions: 4
  • 4 Idaho potatoes, peeled, diced into 1" chunks
  • 1/2 lb breakfast sausage
  • 8 slices thick cut bacon, diced
  • 3 cloves garlic, diced
  • 1 white onion, diced
  • 2 fresh jalapenos, sliced
  • 2 chipotle peppers, minced 
  • 1/2 bunch green onions, sliced 
  • 1 tsp. creole seasoning or seasoning salt
  • 1 tsp. garlic powder
  • 1 tsp. onion powder 
  • 1/2 tsp. black pepper
  • 1/2 tsp. chili powder
  • 1/4 tsp. crushed red pepper 
  • 1 c. cheddar cheese, grated
  1. In a medium pot add diced potatoes, cover with cold water and boil for 5 minutes. Drain and set aside.
  2. In a medium skillet add 1 tablespoon of olive oil and heat over medium heat. Add bacon and cook until crispy. Drain bacon and set aside.
  3. Reserve 2 tablespoons of bacon grease and add white onion, jalapenos, chipotle peppers and saute for 5 minutes, add garlic and saute 1 minute more. Add breakfast sausage and cook until browned about 7 minutes, add potatoes and add all spices.
  4. Mix mixture well and cook for about 5 minutes, stirring occasionally. Heat broiler. Toss in bacon and  half of green onions into potato mixture, top with cheese and place under broiler for 3-4 minutes or until cheese melts. Remove from oven and sprinkle remaining green onions on top.
  5. Serve with sour cream.

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