Border Bowl Recipe

Prep eggs

Crack the eggs into a bowl. Add 1 tablespoon whole milk, 1 tsp salt, and 1/2 tsp black pepper. Whisk until blended and slightly frothy.

Cook hash browns

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat. When oil shimmers, add 3 cups frozen shredded hash browns in an even layer. Press down gently with a spatula. Let cook undisturbed 5–7 minutes until golden brown on the bottom. Flip in sections, press down again, and cook another 4–6 minutes until crisp and cooked through. Transfer hash browns to a warm plate and reduce heat to medium-low.

Scramble eggs

Wipe the skillet if very greasy, then melt 1 tablespoon butter over medium-low heat. Pour in the egg mixture. Let sit 10–15 seconds, then use a spatula to gently push set edges toward the center, allowing uncooked eggs to run out. Continue folding slowly until eggs are softly set but still moist, about 2–3 minutes. Remove from heat (eggs will continue to cook) and keep warm.

Cook bacon

While hash browns cook, heat a separate skillet over medium heat. Add bacon slices and cook until crisp, about 6–8 minutes, turning occasionally. Transfer to paper towels to drain, then chop into bite-size pieces. Reserve 1 tablespoon bacon fat in the pan for the sausage if desired; discard excess.

Cook sausage & chorizo

If using links, remove casings and crumble. In the same skillet with a tablespoon of reserved bacon fat (or 1 tbs oil), add the pork sausage and crumble; cook until browned and cooked through, about 6 minutes. Add crumbled chorizo and diced ham to the pan and cook 2–3 minutes just to reheat and meld flavors. Transfer all cooked meats to a bowl and keep warm.

Sauté veg

In the skillet used for the eggs (wipe and add 1 teaspoon oil if needed), add the diced onion, green pepper, and jalapeño. Sauté over medium heat until softened and edges begin to brown, about 4–5 minutes. Season lightly with a pinch of salt. If you prefer milder heat, sauté the jalapeño with the vegetables to soften its punch.

Divide the hash browns between 2 large bowls (or 3 smaller bowls) as the base.

Top each portion of hash browns with equal amounts of the cooked meat mixture (bacon, sausage, chorizo, ham).

Spoon the sautéed onions, green pepper, and jalapeño over the meat.

Add scrambled eggs on top of each bowl, dividing evenly.

Ladle 1/2 cup pork green chili over the eggs and meats for each bowl (adjust if using 3 bowls). The warm chili will moisten and bind the components.

Sprinkle each bowl with shredded sharp cheddar (about 1/2 cup per serving), chopped cilantro, and sliced green onions.

Finish with house-made hot sauce: drizzle about 1.5 tablespoons per bowl (or to taste). Serve immediately while hot.