Breakfast: Picante Hash

21 Jan

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Homemade by Kathleen Heady

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Ingredients

1 cup Shredded Chicken

3/4 Yellow Onion

4/12 cups Potatoes

1 cup Green Bell Pepper

3 tbsp Unsalted Butter

1 tbsp. Olive Oil

1tsp Lemon & Pepper Seasoning

1 1/2 cup Pace Picante Medium Hot Salsa

6 eggs

1/2 tsp Garlic Salt

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Serve with:

1 Slice of Wheat Toast or Cottage Cheese or Fruit

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Step 1:

Microwave the potatoes for 6-8 minutes or until semi-soft. Cut potatoes in square piece.

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Then add 1/2 tbsp. Olive Oil to pan turn heat to high and add  hash potatoes and 2 tbsp butter.

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Then add  Onions, Green Bell Peppers  and stir for 3-5 minutes. Turn heat down to medium/high. Watch carefully continuing to stir frequently.

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Step 2:

Prepare scrambled eggs in separate pan. First crack six eggs in pan and 1/2 tbsp. Olive Oil and 1/2 tsp. Garlic Salt on top.

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Then batter eggs in pan or mixing bowl and add 1 tbsp. butter

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Turn heat to medium high and scramble eggs. Cook for 2-3 minutes or until scrambled eggs are fully cooked then turn heat off.

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Step 3:

Add shredded Chicken, 1/2 tsp. lemon & pepper seasoning to potatoes and scrambled eggs to potatoes.

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Stir for 2-3 minutes then and 1 1/2 cups Pace Picante Salsa and mix. Stir and cook for 1-2 minutes and Serve.

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Mmm…yummy.

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2 Responses to “Breakfast: Picante Hash”

  1. thebrokegirl January 21, 2013 at 6:15 pm #

    I want this in my belly. Like, now.

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