Blue Northern Chili Hash

Blue Norther 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

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. Cook bacon in a large skillet until crisp; remove and crumble. Set aside. Add chopped onion to 1 or 2 T. bacon fat; cook until tender, stirring occasionally. add potatoes; cook until browned. Add beef and season to taste; cook, stirring occasionally, until browned and crisp. Add more bacon fat, if needed. 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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