Blue Northern Chili Hash

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

 * 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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 * Catsrecipes Y-Group