Mexican potato, vegetable hash with sunshine and avocados!

My family love breakfast, brunch and any excuse to have eggs.  I have gotten quite creative since as the "cook"  you are looking for new ways to cook an egg or chicken all the time!  This recipe was inspired by the classic recipe of  Huevos Rancheros.  A very yummy Mexican recipe.  They say it's good for a hangover...I say it's just good!!  This is a more "California" version of how to make a hash.  The dish is flavorful, light and very satisfying. You could serve the potato hash part of this recipe with anything, chicken, or pork or steak, fish or even a good Burger topped with Monterrey Jack!   It can be used as just a side dish.  enjoy!

Recipe:

serves: 4

3 medium Yukon gold potatoes
1 small red onion chopped
1/4 c. red bell pepper chopped
1/4 c. yellow pepper chopped
1/4 c. orange pepper chopped
6 small cherry tomatoes cut in half
1 avocado cut into cubes, sprinkled with half a limes juice to keep it fresh
4 flour or corn tortillas (optional)
8 eggs
2 T. chives for garnish

Dry seasonings:
salt and pepper to taste
cajun seasoning to taste
1/2 t. cumin
chopped cilantro to taste (optional)


In a large skillet heat 2 T. canola oil.  When hot, add chopped onion and peppers.  salt and pepper to taste and cook for 5 minutes on medium until still crunchy but tender.  Remove from pan and set aside.  Add potatoes to pan and cook until golden brown and crunchy on the outside but cooked on the inside.  Approx. 10 minutes.  Stirring.  When completely cooked add the vegetables back into the pan and season with all the dry ingredients listed above.  Mix together well and simmer for 3 minutes to bring all the flavors together. 

In another pan add cooking spray and eggs.  Eggs should be cooked on medium and sunny side up.  Salt and pepper to taste.

In another pan, add some canola oil and cook tortillas on each side until crispy.  To serve this, see the picture above. Put the potato hash on one side of dish and the tortilla on the other overlapping them a bit.  Top the hash with the avocados. Top the tortilla with the 2 sunny side up eggs and garnish the plate with the chives.  Enjoy!