- Nonstick cooking spray
- 1 cup extra Farmhouse Hash
- 1 teaspoon chili seasoning
- 3/4 cup shredded cheddar cheese
- 8 corn tortillas
- 1 tablespoon chopped fresh cilantro
Preheat oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray and set aside.
In a medium bowl combined leftover hash, chili seasoning and 1/2 cup of cheese, mix until well blended. Wrap tortillas in a damp towel and heat in the microwave on high for 30 seconds. Place 2 tablespoon of the hash and cheese mixture on the lower third of a corn tortilla. Roll the tortilla and place seam side down onto the prepared baking sheet. Top with remaining cheese and bake in oven for 15 to 20 minutes until crispy.
Farmhouse Hash with Pot-Poached Eggs:
- 1 tablespoon canola oil
- 1/2 medium yellow onion, diced
- 1 carrot, diced
- 2 stalks celery, diced
- 2 large red potatoes, small diced
- 1/2 pound sweet Italian sausage
- 1 teaspoon paprika
- 1 teaspoon chopped garlic
- 1/2 teaspoon red pepper flakes
- Salt and pepper
- 1 teaspoon white vinegar
- 4 eggs
Heat the oil in a large skillet over medium heat. Add onions, carrots, celery, potatoes, sausage, paprika, garlic, red pepper flakes, and salt and pepper, to taste. Saute stirring frequently, until the potatoes and carrots are tender, and the sausage is cooked through, about 12 minutes.
Bring a medium pot of water to a simmer over low heat and add the vinegar. Crack an egg into a small bowl and carefully slide it into the simmering water. Quickly repeat with remaining eggs. Using a slotted spoon, carefully corral the white of each egg around its yolk. Poach the eggs until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes.
Divide the hash among 4 serving plates and top the hash with a poached egg. Season with salt and pepper, to taste, and serve.