Denver Eggs-and-Potato Hash Sammies

By ccavaletti

Ingredients

• 2 Tbsp extra-virgin olive oil (EVOO)
• 1 clove garlic, crushed
• 8 small yukon gold potatoes, thinly sliced
• Salt and pepper
• 3 Tbsp butter
• 12 eggs
• 3 Tbsp milk
• 2 tsp hot pepper sauce
• 3/4 lb mushrooms, thinly sliced
• 1 large green bell pepper, seeded, quartered lengthwise and thinly sliced
• 3/4 lb cooked ham steak, cut into matchsticks
• 6 thin scallions, thinly sliced on an angle into 2-inch pieces
• 8 slices good-quality white or whole wheat pullman bread, toasted and lightly buttered

Details

Servings 4

Preparation

Step 1

Preheat the oven to 400º.

In a large nonstick skillet, heat the EVOO, 2 turns of the pan, and the garlic over medium heat for a minute or so, then discard the garlic.

Add the potatoes in a thin layer and season with lots of salt and pepper. Cook until crispy-brown, 8 - 10 minutes. Flip and cook until the other side is crisp, 6 - 7 minutes.

In another large nonstick skillet, melt the butter over medium heat.

In a bowl, beat the eggs, milk and hot sauce. Add the mushrooms to the skillet and cook until just softened, about 5 minutes.

Add the bell pepper and ham and cook for 4 minute.

Add the scallions and heat through, then add the beaten eggs; season with salt and pepper.

Cook until the bottom of the eggs set, then transfer to the oven and cook through, 10 - 12 minutes.

Pile the potatoes on 4 slices of toast and top each with one-quarter of the omelet.

Cover with the remaining toasts, then cut the sammies corner to corner.

From Everyday with Rachael Ray