Skillet Texas Hash

Skillet Texas Hash





4 Idaho potatoes, peeled, diced into 1" chunks

1/2 lb breakfast sausage

8 slices thick cut bacon, diced

3 cloves garlic, diced

1 white onion, diced

2 fresh jalapenos, sliced

2 chipotle peppers, minced

1/2 bunch green onions, sliced

1 teaspoon creole seasoning or seasoning salt

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon black pepper

1/2 teaspoon chili powder

1/4 teaspoon crushed red pepper

1 cup cheddar cheese, grated





In a medium pot add diced potatoes, cover with cold water and boil for 5 minutes. Drain and set aside.



In a medium skillet add 1 tablespoon of olive oil and heat over medium heat. Add bacon and cook until crispy. Drain bacon and set aside.



Reserve 2 tablespoons of bacon grease and add white onion, jalapenos, chipotle peppers and saute for 5 minutes, add garlic and saute 1 minute more. Add breakfast sausage and cook until browned about 7 minutes, add potatoes and add all spices.



Mix mixture well and cook for about 5 minutes, stirring occasionally. Heat broiler. Toss in bacon and half of green onions into potato mixture, top with cheese and place under broiler for 3-4 minutes or until cheese melts. Remove from oven and sprinkle remaining green onions on top.



Serve with sour cream.