Made with frozen diced hash browns, frozen steak fries, canola oil, salt & pepper, butter, onion, green bell pepper, red bell pepper, diced ham, sharp cheddar cheese, eggs, and salsa.
This was a big pile of goulash with a little bit of everything thrown into it—or so it seemed. I don’t think it really mattered what you put into this.
Once again, I must say—this would have probably tasted SO much better had I made my own hash browns from scratch instead of using the frozen store-bought kind that the recipe called for. I mean, I just followed recipe directions and, soon after, regretted getting the frozen variety.
I thought this was a pretty good dish for goulash, but “real” potatoes would have made a BIG difference—I know for a fact.
And although a jalapeño is optional for this recipe, I did buy one just in case I wanted to use it. I’m not a spicy foods girl so I was reluctant to even bother with it. As I sliced the jalepeño, I made the mistake of chopping a teeny tiny part and tasting it. That was a HUGE MISTAKE!!! And I mean HUGE!
I didn’t realize my tongue and lips were going to burn for an eternity while I sucked ice cubes, drank milk, soaked cotton balls in milk and put them on my tongue, and everything else I could think of to put out the fire—OH THE MISERY!! Why would I think a piece of jalapeño THAT tiny would burn the dickens out of my mouth?!
Needless to say, that darn jalapeño went straight to the garbage and never made an appearance into the recipe or my LIFE ever again!
Once you’re done with the goulash, make some eggs to your liking and top the goulash with the eggs and some salsa.
So, if you have nothing else to do today, try your hand at some hash brown goulash with some fresh potatoes.
Take-Away Life Lesson: NEVER pop a raw jalapeño piece into your mouth to taste it no matter how tiny of a piece it is unless you have about 30-45 minutes to set yourself on fire.