White Trash Hash
I had heard about this quite awhile ago but never had it. I was doing some YouTube searches for another dish and stumbled across this one. Naturally I put a couple of my my touches to it. I would have thought to be truly White Trash Hash it would have to have some Velveeta in it but ultimately could not forsake real cheese for authenticity.
Careful about adding salt and pepper between the hash and gravy it can end up salty.
1 lb. frozen hash browns (not thawed)
1 large onion, diced
1 bell pepper, chopped
3 cloves garlic, minced
2-3 Serrano peppers, deseeded and deveined, thinly sliced
1 c. Shredded Monterey Jack
4-5 large eggs
2 Tbs butter
Salt and Pepper to taste
Chopped chives, for garnish
FOR THE GRAVY
1/3 lb. breakfast or hot Italian sausage, casings removed,
2 tbsp. all-purpose flour
1 c. whole milk (start with a cup but you may have to add more to get the right consistency depending upon the fat content of the sausage)
Salt and pepper to taste
- In a large cast-iron skillet, heat oil. Add hash browns and cook undisturbed for 10 minutes, then flip and cook 5 minutes more, until golden and crispy.
- Add onions and bell pepper and season with salt and pepper. Cook until tender, 5 minutes more. Add garlic and sliced Serrano peppers and cook until fragrant, 1 minute.
- Add cheese to hash browns mixture and let melt, 2 minutes. Stir together so hash browns are fully cheesy.
- Make nests for eggs and crack eggs in each. Season eggs with salt and pepper. Cover and cook until whites are set and yolks still slightly runny, 6 minutes.
- In another skillet break up and brown sausage in a skillet over medium heat until done. Sprinkle flour over the sausage and cook 1 minute. Mix in milk and bring to a boil. Reduce heat and simmer until very thick, about 5 minutes. Season with salt, pepper, and cayenne. Remove from heat.
- Serve hash drizzled with breakfast gravy and garnished with chives or finely chopped scallions.