Breakfast

Cincinnati Goetta Hash & Eggs

Name: Cincinnati Goetta Hash & Eggs
Yield: 4 servings
Ingredients: 1 lb Goetta, sliced; 1 tbsp Neutral oil; 1 lb Frozen diced hash brown potatoes; 1 Small yellow onion, diced; 1 Green bell pepper, diced; ½ tsp Kosher salt; ½ tsp Black pepper; 8 Large eggs; 2 tbsp Chopped chives

Goetta and diced potatoes brown with onion and bell pepper, then cook with eggs nestled into the hash.

Serves 4

Start cooking

Ingredients

Cooking for

Goetta, sliced1 lb
Neutral oil1 tbsp
Frozen diced hash brown potatoes1 lb
Small yellow onion, diced1
Green bell pepper, diced1
Kosher salt½ tsp
Black pepper½ tsp
Large eggs8
Chopped chives2 tbsp

Before you start

Use prepared goetta and follow its package cooking instructions. For 4 servings, a wide 12-inch skillet is helpful; cook the eggs separately if there is not enough room for them in the hash.

Directions

Heat the oil in a nonstick skillet over medium heat. Brown the goetta according to its package directions, then transfer to a plate.
Spread the frozen hash browns in the skillet. Cook undisturbed for 5 to 6 minutes, until golden underneath.
Add the onion, bell pepper, salt, and pepper. Cook for 8 to 10 minutes, turning occasionally, until the potatoes are crisp and tender.
Break the goetta into large pieces and fold into the hash. Make a well for each egg.
Crack in the eggs, reduce the heat to low, and cover. Cook for 6 to 10 minutes, until both whites and yolks are set.
Sprinkle with chives and scoop onto plates, keeping the eggs intact.

Directions

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