Texas Breakfast Hash with Toast

This breakfast hash starts out traditional, but gets a Texas twist with the addition of sour cream, salsa and jalapeños.

Ingredients

4 slices Mrs Baird’s® Honey 7 Grain, toasted and cut in half

4-5 medium red potatoes, steamed and diced

1 yellow onion, diced

2 jalapeños, seeded and diced

1 large red bell pepper, diced

6 pieces of thick cut bacon

4 brown eggs

2 avocados

½ cup cilantro, roughly chopped

Cook bacon over medium heat until brown and crispy on both sides.
Remove the bacon from the pan and drain all but 1 tablespoon of the grease.
Put the pan back on the heat and add onions, jalapeños and peppers. Sauté for 1 minute, then add the potatoes.
Cut the bacon into pieces and add back into the pan. Spread the mixture evenly in the pan.
Crack all 4 eggs into the pan and cover with a lid to steam the eggs.
Divide the mix onto four plates, serve with sliced avocado and toast.

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