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Blue Northern Chili Hash

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Blue Northern Chili Hash

  • 2 cups prepared medium or hot chunky salsa
  • 1/2 cup orange juice
  • 2 cloves garlic, crushed
  • 1/4 cup light brown sugar
  • 2 T. Worcestershire sauce
  • 1 or 2 t. chili powder (New Mexican, if available)
  • 6 strips bacon
  • 1 medium onion finely chopped
  • 2 cups chopped cooked potatoes
  • 2 cups chopped cold roast beef
  • Salt and pepper
  • 2/3 cup cream
  • 4 to 8 eggs
  • Bacon fat or butter
  • 1/3 cup chopped fresh cilantro, optional

Directions Edit

  1. Combine salsa, orange juice, garlic, sugar, Worcestershire sauce and chili powder in pan; bring to a boil and simmer 15 minutes to blend flavors. Set aside and keep warm.
  2. Cook bacon in a large skillet until crisp; remove and crumble. Set aside.
  3. Add chopped onion to 1 or 2 T. bacon fat; cook until tender, stirring occasionally.
  4. add potatoes; cook until browned. Add beef and season to taste; cook, stirring occasionally, until browned and crisp. Add more bacon fat, if needed.
  5. Pour cream over all and cook until cream is gone and hash has a browned crust on bottom. #Fry eggs in bacon fat or butter, allowing 1 or 2 per serving.

To serve, place cooked eggs on top of hash, sprinkle with crumbled bacon and cilantro . Spoon chili sauce over all. Makes 4 servings

Source: Fifty From the Trail:The Best Cowboy Cookbook from a Timeless Land

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