Saturdays with Rachael Ray – Denver Eggs-and-Potato Hash Sammies

I love breakfast for dinner. We don’t do it often, and I’m not sure why. So when I saw this recipe, I knew I wanted to try it.

I actually saw it in the Rachael Ray magazine, but didn’t even bookmark it my first time around. But then I saw her make it on her talkshow, and I knew I wanted to try it!! And the bonus is that it is a pretty cheap meal. I love it when things all work together like that!

The only thing I think was missing from this is some sort of cheese. Cheese would have been really good. Oh, and the portions are HUGE! I halved the recipe, and could have easily gotten 3 servings out of it. These are super filling sandwiches – perfect for that breakfast for dinner night!

And of course, it’s Saturday, so share your Rachael Ray recipes below!

Denver Eggs-and-Potato Hash Sammies
from Every Day with Rachael Ray April 2010

serves 4+

total time: 30 minutes

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

Preheat the oven to 400°. 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 to 10 minutes. Flip and cook until the other side is crisp, 6 to 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 minutes. 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 to 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.

Saturdays with Rachael Ray rules:

• You can link any blog post, present or past, as long as it is a Rachael Ray recipe.
• Your blog post must link back to this post, mentioning Saturdays with Rachael Ray.

That’s it!! Simple, simple. Just make sure the recipe is a Rachael Ray recipe – it doesn’t matter if it comes from her talk show, 30-Minute Meals, her magazine, or one of her cookbooks. But it must be from Rachael Ray. Any posts that don’t follow these two rules will be deleted from the Mr. Linky.

I can’t wait to see what you’ve made!