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Dry the skillet with a paper towel. Add the oil and heat over a medium-high heat. Add the onions and peppers and cook until vegetables have softened, about 6 minutes. Stir in the potatoes, garlic, cumin, oregano, and chili powder. Add the tomatoes and beans and simmer for 5 minutes or until heated through. Season with salt and pepper. Stir in cilantro.
Transfer the hash onto serving plates. With the heat off, wipe out the pan again. Spray it with cooking spray, turn heat on to medium-low and cook the eggs, sunny-side up, or over-easy. Put an egg on top of each mound of hash. Serve with hot sauce.
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Mesa Grill's Southwestern Potato Salad
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By Salsabroad
Houston, TX Hom...
on October 20, 2012
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Easy & tasty...what more could you want?
By shortroad
TOMS RIVER , NJ
on June 11, 2011
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This is my new favorite hash.. Very easy and tasted great.
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