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1
Make the hash: chop all vegetables; pierce potatoes with a fork and microwave on HIGH for 5 minutes; remove potatoes from microwave and cool 5 minutes or until cool enough to handle.
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2
While potatoes are cooking, add chopped bacon to a big skillet over med-high heat; brown until crisp; remove to paper towels to drain; wipe pan and return to heat.
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3
Preheat broiler to high.
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4
Chop or wedge potatoes.
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5
Add olive oil to skillet you cooked the bacon in; then add potatoes.
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6
Cook potatoes until brown and crisp, 2 minutes on each side.
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7
Make the salsa: combine the salsa ingredients in a small bowl; set aside.
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8
Back to the hash: add mushrooms to the potatoes; brown mushrooms 1 -2 minutes, then add the peppers and onions; add grill seasoning, then hot sauce.
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9
Cook until vegetables are just tender and potatoes are cooked through, 3-5 minutes longer.
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10
Turn off heat and add bacon back to pan; combine bacon with the vegetables then add the cheese to pan to evenly cover the mixture.
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11
Tent the skillet with foil to gently melt the cheese over vegetables and potatoes and to retain heat.
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12
Fry eggs: heat a nonstick griddle pan over medium heat.
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13
Add 1 tablespoon butter to warm pan and let it melt.
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14
Crack eggs onto griddle and fry to desired doneness (eggs may be cooked over easy or scrambled as well, as you like).
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15
Make the toast: place bread slices under broiler and toast 6 inches from heat on both sides.
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16
Place 2 tablespoons butter in a small cup with the clove of garlic and cayenne pepper; melt in microwave 30 seconds.
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17
Brush toast with butter mixture and sprinkle with parsley.
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18
Transfer vegetable/bacon hash to plates; top each portion with a single fried egg; serve with Texas toast and serve salsa on the side.
