Jalapeno Garlic Albacore Skillet Breakfast Hash
Ingredients:
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2 lbs Potatoes
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½ Onion
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1 Small Bell Pepper
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½ Jalapeno
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1 Oregon’s Choice Jalapeno Garlic Albacore
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4 Eggs
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3 Tbsp + 1Tbsp Butter
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1 Tbsp Olive Oil
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3 Garlic Cloves
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Cheese
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1 Tsp Coarse Salt and 2 Tsp Coarse Pepper
Instructions:
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Begin by preparing your vegetables. Mince garlic and jalapeño. Dice bell pepper and onion. Cut potatoes into one inch chunks.
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Melt 3 Tbsp butter in a pan over medium heat.
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Coat potatoes lightly with1 Tbsp olive oil, 1 Tsp salt and 2 Tsp pepper then add to sizzling but not burnt butter along with diced onions. (Cover while cooking to steam inside of potatoes, every 5 mins stir to ensure potatoes are evenly acquiring crips and not burning for 15 min.
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Add bell pepper and jalapeño to the potato mixture. Cook for another 5 min with the lid on.
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Meanwhile, using a second skillet: Melt 1 Tbsp butter over medium heat. Stir in minced garlic. Cook until fragrant or one to two minute. Drain can of jalapeño garlic albacore add to butter mixture. Cook for 2 minutes.
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Add jalapeño garlic albacore to the potato mixture. Sprinkle generous amounts of cheese. If you are not using eggs, cover with a lid to allow cheese to melt. Then serve!
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If using eggs, crack onto the potato mixture. Sprinkle eggs with salt and pepper. Do not disturb or mix. Cover skillet over medium heat for 5 mins for sunny side up/over easy style eggs. Then serve!