Graydon’s Hash Recipe
Hashbrown, sausage, bacon, corned beef, cheddar cheese, 2 eggs your way, topped with red pepper sauce
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Ingredients
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Base Ingredients
Red Pepper Sauce
Method
Preparing the Base
- 1
Cook the Bacon
In a large skillet over medium heat, cook the bacon slices until crispy, about 5-7 minutes. Remove from skillet and drain on a paper towel. Once cooled, crumble into pieces.
- 2
Prepare the Sausage
In the same skillet, add the sausage and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
- 3
Cook the Hashbrowns
In the same skillet, add the hashbrowns and cook until golden brown and crispy, about 8-10 minutes, stirring occasionally. Once done, layer the sausage, bacon, and corned beef over the hashbrowns.
- 4
- 5
Add Cheese
Sprinkle shredded cheddar cheese over the top of the eggs and allow it to melt slightly, about 2 minutes.
Making the Red Pepper Sauce
- 6
Sauté the Vegetables
In a small saucepan, heat olive oil over medium heat. Add diced red bell pepper and minced garlic, cooking until the peppers are soft, about 5 minutes.
- 7
Blend the Sauce
Add red wine vinegar, salt, black pepper, and water to the saucepan. Stir well and bring to a gentle simmer for 10 minutes. Remove from heat and blend until smooth using a blender.
Assembling the Dish
- 8
Serve the Hash
Spoon the hash mixture onto a plate and drizzle the red pepper sauce over the top. Serve immediately.
