Breakfast Hash with a Kick Recipe

by Chef Chad Rosenthal

Recipe Ingredients

• 2 cups diced Yukon gold or red potatoes
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 yellow onion, diced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt to taste
• Leftover brisket or sausage (optional)
• 4 eggs
• 1 tbsp white vinegar (for poaching)
• Flavortown Hot Sauce (garnish)
  

Recipe Directions

1. In ceramic skillet, sauté potatoes, peppers, and onions in olive oil until golden.
2. Add smoked paprika, salt, and brisket/sausage if using.
3. In a ceramic pot, bring water with vinegar to a gentle simmer. Poach eggs until whites are set.
4. Plate hash, top with poached eggs, drizzle with Flavortown Hot Sauce.