|
Bridget's Recipe Corner
I
had
some
"pool
time"
with
one
of
my
favorite
friends
the
other
day.
It's
something
we
love
to
do
after
we
workout
and
when
the
weather
allows.
It's
a
terrific
time
to
catch
up,
have
some
coffee
and
great
conversation.
As
often
happens
with
us,
our
conversation
turned
to
food
which
led
to a
discussion
about
hash
browns
(Don't
ask
my
why.
It
just
did).
One
thing
I
know,
a
conversation
about
food/recipes
is
rarely
as
heated
as
one
about
politics
and
religion.
Anyway,
it
was
agreed
we
both
prefer
crispy,
almost
burnt
hash
browns.
Thinking
about
these
crunchy
potatoes
made
me
think
about
one
of
my
favorite
breakfast/brunch
recipes.
If
you're
hanging
out
watching
college
or
pro football
this
weekend
or
if
you
just
feel
like
it,
you
might
like
to
give
this
one
a
try.
I
call
them
Vail
Eggs
as I
came
up
with
it
while
hanging
in
Vail
one
weekend.
Hope
you
enjoy
them
too.
Vail
Eggs
(Serves
4)
1
package
Simply
Potatoes
(Regular
Hash
Browns
or
Southwest
Style,
a
spicier
version)
You
can
make
your
own
if
you
prefer,
but
I
actually
think
this
brand
is
quite
good.
8
large
eggs
(two
per
person
- I
prefer
mine
cooked
medium)
1
jar
505
Green
Chile
or 1
can
Stokes
Green
Chile
sauce
with
jalapeños
or
homemade
green
chile
(if
you
prefer)
1/2
c.
fresh
salsa
(or
your
favorite
brand)
dash
Kosher
salt,
optional
freshly
ground
pepper,
to
taste
1-2
t.
Reese
Cheesoning
(optional,
but
it's
a good
seasoning
for
the
regular
hash
browns)
1 c.
grated
Mexican
blend
cheese
or
Pepper jack
cheese
1-2
T.
canola
oil
or
butter
cooking
spray
tortillas,
optional
In
small
saucepan,
heat
green
chile
and
salsa.
Keep
warm
until
read
to
use.
Meanwhile,
heat
oil/butter
in
large
skillet.
When
hot,
add
the
potatoes
and
flatten
with
spatula.
Cook
well
until
bottom
starts
browning,
approx
8-10
minutes.
Once
crisp
on
the
bottom,
flip
over
and
cook
the
other
side.
If
too
difficult
to
turn
in
one
piece,
you
may
have
to
turn
in
sections.
Brown
on
other
side.
For
the
eggs,
spray
separate
large
skillet
and
heat
to
medium.
When
ready,
add
eggs.
Prepare
to
your
style.
I
prefer
mine
over
medium.
When
ready,
use
potatoes
as
the
base,
then
eggs,
top
with the
green chile
and
sprinkle
cheese
on
top.
I
like
to
serve
Vail
Eggs
with
additional
salsa
and
sour
cream
and
warmed
tortillas.
|
