Time for this month's Secret Recipe Club!
This month I was assigned Jamie's blog, Scattered Thoughts of a Crafty Mom. I immediately jumped at the chance to make her Cowboy hash, but figured I should change the name since, as she defined it, cowboy hash contains ground beef, and I omitted the green peppers. And since I was going the breakfast route with this, I used frozen cubed hashbrowns instead of potatoes.
adapted from Scattered Thoughts of a Crafty Mom
- 16 oz frozen cubed hashbrowns
- 3 tablespoons vegetable oil
- 1 small yellow onion, diced
- 1 lb maple sausage
- 1/2 cup frozen corn
- 1/4-1/2 cup shredded sharp cheddar
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- salt and pepper, to taste
- 4 eggs (or more)
In a separate large skillet, cook hashbrowns in 3 tablespoons vegetable oil. You may want to cover them. Stir to prevent burning and sticking. Season with chili powder, cumin, and salt and pepper. Add 3 tablespoons butter once cooked to a nice golden brown and seasoned.
Add diced onion to the skillet of cooked sausage and saute until browned. Add corn and cook until tender. Pour sausage, onion, and corn mixture atop skillet with hashbrowns. Top with shredded cheese, cover with a lid and keep warm.
In a small skillet, fry eggs to desired cooking style. We served ours sunny side up.
Word of advice though, don't burn your eggs :)
Check out what the other Group C members brought to the table!!
Peace, and bacon grease!