SPICY HASH AND GROUNDBEEF BREAKFAST
Give this a try! The perfect blend of potatoes and sausage with eggs and infused with our Soca Scotch Bonnet Pepper Sauce. Ready in just 30 minutes in one pan!
Total Time: 40 mins
Yield: 6 servings
½ cup chopped green bell pepper
½ cup shredded Cheddar cheese
½ cup water
1 cup chopped onion
1 pound frozen diced hash brown potatoes
1 pound ground pork
1 tablespoon cooking oil
8 teaspoons LA CARIBBEAN TASTE Soca Scotch Bonnet Pepper Sauce
1.Heat oil in large deep heavy pan (skillet) on medium heat. Add ground pork and cook and stir until no longer pink. Drain the fat, once cooked.
2.Stir in potatoes, onion and water and cover pan. Cook for about 15 to 17 minutes or until potatoes are tender. Add chopped bell pepper; cook and stir for about 2 to 3 minutes or until softened. Stir in LA CARIBBEAN TASTE Soca Scotch Bonnet Pepper Sauce.
3.Use the back of a wooden spoon and press into the potatoes making it sunken for the eggs. Break an egg into each sunken area on the potato surface. Sprinkle with cheese and cover the pan. Cook for about 3 to 5 minutes or just until eggs are set. Then serve!
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