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1
Chop all veggies for hash.
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2
Pierce potatoes with a fork and cook on high in microwave 5 minutes.
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3
Remove potatoes from microwave oven and cool for 5 minutes.
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4
While potatoes are working, add chopped bacon to a large skillet over medium high heat and brown until crisp.
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5
Remove to paper towels to drain, wipe pan and return to heat.
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6
Preheat your broiler to high.
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7
Preheat a nonstick griddle pan for frying eggs over medium heat.
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8
Chop or wedge potatoes.
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9
Add oil to the skillet which you returned to the heat, then potatoes.
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10
Begin to brown and crisp potatoes, 2 minutes on each side.
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11
Use this time to chop your salsa ingredients.
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12
Combine salsa in a small bowl and season with salt.
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13
Back to the hash: add the mushrooms to potatoes.
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14
Brown mushrooms a minute or 2, then add peppers and onions and season mixture with grill seasoning blend or salt and pepper, then hot sauce.
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15
Cook 3 to 5 minutes longer until veggies are just tender and potatoes are cooked through.
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16
Turn off heat and add bacon back to the pan.
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17
Combine bacon with the veggies then add cheese to the pan to evenly cover the mixture.
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18
Tent the skillet with foil to gently melt cheese over vegetables and potatoes and to retain heat.
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19
Add a couple pats, 1/2 tablespoon butter, to preheated griddle pan.
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20
Crack extra large eggs on to griddle and fry to desired doneness.
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21
Eggs may, of course, be scrambled as well.
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22
As you like!
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23
Place thick cut bread under broiler and toast 6 inches from heat on both sides.
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24
Place 2 tablespoons butter in a small cup with a clove of garlic and ground cayenne pepper or a few drops of hot sauce.
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25
Melt in microwave for 30 seconds.
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26
Brush toast with garlic cayenne butter and sprinkle with parsley.
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27
Remove from broiler.
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28
Transfer vegetable and bacon hash to plates.
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29
Top each portion with a single fried egg or arrange the fried eggs evenly over the platter.
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30
Serve with Texas garlic toast and serve the salsa on the side to compliment either menu item.
