In this quick dish, you’ve got some options. In the mayonnaise, it’s best to use homemade salsa or the adobo sauce from a can of chiles in adobo. If you’re pressed for time, a good store-bought salsa is fine, too, provided it’s medium-hot and not too chunky. Eggs cooked over easy work well in this recipe, but prepare them as you choose. And of course, the hash is great just on its own.
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Love this!! Excellent flavors. Makes a nice dinner for a change of pace. This requires a lot of prep work but it comes together quickly once everything is ready to go. I also get less than 6 servings from this so plan accordingly.
This is a wonderful dish! Flavors are spot on and it's the perfect breakfast showstopper. The only thing I would say is the prep time is quite laborious with all the chopping. I made the hash and the mayo the night before to save time so that all I had to do was heat up the hash the next morning. Also, the recipe itself doesn't make a lot of hash once everything is cooked down, so, I almost always double mine. I also think I might try adding some chorizo sausage to the hash in the future.
This week’s Moveable Feast saddles up for a chuck wagon dinner in Greenough, Montana. Our host chef Pete Evans joins chef Ben Jones, of Paws Up, and grilling master Rory…View all Moveable Feast recipes and video extras
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