Texas Hash

By á-25138

Ingredients

• 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

Details

Adapted from creolecontessa.blogspot.com

Preparation

Step 1

In a medium pot add diced potatoes, cover with cold water and boil for 5 minutes. Drain and set aside.

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.

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.

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.

Serve with sour cream.