Arnett's Acres
Mexican Hash Omelet | April 2015

We were first introduced to this fabulous dish at a chain restaurant in the 90's. It is amazingly simple, bursting with flavor and I could ALWAYS guarantee my family would eat every bit with no complaints. These also are great to make ahead and put in the fridge for the next morning breakfast. Just layer all but the picante sauce and place in the microwave when ready to eat. Top with picante and sour cream.

I always have a ton of eggs to use and you will see lots of egg recipes from our family. I hate wasting good food and you simply cannot get better than eggs for easy to fix, not expensive, great flavor, and my little hens are in overtime I had better get busy finding/creating new recipes.

This recipe will serve 4     


1 pound of medium heat sausage, our favorite is R & B Rice
1 medium onion, diced
1/2 bell pepper, diced
2-3 large potatos, diced, precooked to soft in the microwave with a little water in a covered corelle dish, or prebaked, chilled, russet potato, diced, or frozen diced hash brown potatoes
Black pepper
Salt if necessary

8-10 eggs, depending on whether you want a 2 egg or 3 egg omelet for each individual
1 teaspoon of cream for each omelet

Finely shredded Colby/Jack cheese
Picante sauce
Sour cream                    

     Mexican Hash Omelet                         

1. Brown the sausage, season to your taste (we usually add red pepper for more heat).

2. Add the diced onion, bell pepper, and potato and let brown. Add the black pepper and salt to your taste.

3. Make your omelets by putting 2 or 3 eggs in a bowl large enough to whip the eggs with a fork and add a small amount of cream while you whip. To cook the omelets, I use a small 6" cast iron skillet with a small clear glass lid. Heat the skillet over medium heat. Melt a small amount of butter in the cast iron and swirl to coat up the sides and bottom of the skillet. Add the eggs and place lid on the skillet turning the heat down to low (My stove has low, 1 or 2 and I use 1). I am able to see the progress through the lid. You will be able to see the eggs really puff up as they cook through and I try to not let the bottom brown.

4. Once the eggs are cooked through start layering the rest of the ingredients on a plate or a wide bottomed bowl. Put a generous amount of the sausage/potato hash on top of the eggs, followed by the cheese. Put the dish in the microwave if you want the melt the cheese then top with the picante sauce and sour cream

5. Serve at once with toast.



Let me know what you think, what would you like or would change within this recipe? Send your thoughts or recipe requests to Thank you.

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