Cowboy Hash and Eggs, Texas Toast and Salsa (Rachael Ray) Recipe

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Cowboy Hash and Eggs, Texas Toast and Salsa (Rachael Ray)
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Ingredients
20
Count
Nutrition
844
Calories
Total time
35
Minutes
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Ingredients:

Directions:

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

Per ServingPer 100 g
Amount Per 1 Serving
Calories 844.09 Kcal (3534 kJ)
Calories from fat 363.12 Kcal
% Daily Value*
Total Fat 40.35g 62%
Cholesterol 272.97mg 91%
Sodium 971.32mg 40%
Potassium 2541.26mg 54%
Total Carbs 91.33g 30%
Sugars 7.96g 32%
Dietary Fiber 13.69g 55%
Protein 31.52g 63%
Vitamin C 85.3mg 142%
Vitamin A 0.9mg 28%
Iron 19.3mg 107%
Calcium 494.3mg 49%
Amount Per 100 g
Calories 104.55 Kcal (438 kJ)
Calories from fat 44.98 Kcal
% Daily Value*
Total Fat 5g 62%
Cholesterol 33.81mg 91%
Sodium 120.31mg 40%
Potassium 314.77mg 54%
Total Carbs 11.31g 30%
Sugars 0.99g 32%
Dietary Fiber 1.7g 55%
Protein 3.9g 63%
Vitamin C 10.6mg 142%
Vitamin A 0.1mg 28%
Iron 2.4mg 107%
Calcium 61.2mg 49%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.4
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium

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