Eggbert's Sunriser—A Hash Brown Goulash

Eggbert's Sunriser

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!

Eggbert's Sunriser

Once you’re done with the goulash, make some eggs to your liking and top the goulash with the eggs and some salsa.

Recipe for—Eggbert’s Sunriser

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.

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32 thoughts on “Eggbert's Sunriser—A Hash Brown Goulash

  1. Ah! I’ve made the same mistake with a hot pepper at a restaurant. I found that stuffing my mouth with rice works better than drinking water. I’m with you. I’m just strong when it comes to spicy foods.

  2. thinking I would’ve cleaned my egg plate first. Not a fan of goulash–funny how we’re all different with what we like and don’t. Always fun to see what you come up with 🙂

  3. The goulash we usually have here, made by the Middle-eastern and South-Asian folks, are more watery. It looks like curry. This one looks different. 😀

      1. Lol, the raw ones can be really, really hot and mean! I find I can handle the slices in a jar (like the ones on nachos) much easier!

        1. Maybe it was because it was raw. I don’t know much about jalapenos because I don’t care for spicy foods but I know I’ve eaten them before in foods that were made with them and even though my mouth was spicy—it wasn’t ON FIRE like it was when I tried it raw! Never again! I’ll probably try to stay away from them altogether for the most part. Lol!

  4. My Dad and I made salsa once with these tiny orange hot peppers, about three of them, and a small red pepper and other normal Mexican salsa ingredients. Then we both popped some one a chip and shoved them in our mouths together. NOT the best idea. We took turns holding our burning mouths under the facet. Took forever to get back to some semblance of normal. The salsa was not fit for human consumption so the next day I took it out to the yard, where we had a mole problem and buried it in the mole holes. We never saw the mole again, or any others for the next three years. I thought it was a humane way of telling him he wasn’t wanted. No traps and no killing, just made the place uninhabitable.

    Hope your poor mouth has recovered ^_^.

    1. Oh no, those poor moles. Lol. Yeah, it took FOREVER for my lip and tongue to stop burning. It was crazy. I’ll never do that again!

  5. The recipe says it is FOUR servings!!! That would be two cups of the hash browns alone, plus a quarter share of everything else! Is that possibly a mistake? Or maybe this is for Ree’s hard-workin’ cowboys at the end of a long day, or the start of one!

    1. She probably spooned quite a bit of it into each of those individual skillets. But with the eggs on top of each serving you should be able to get more than 4 servings out of the hash cause that’s a lot of eatin’. I guess it depends on how big of an eater you are.

          1. Yes! We have cooked five-grain cereal with yogurt, fruit, granola, nuts and seeds every day. On Sunday we have poached eggs and polenta, or tater tots, or sometimes pancakes, or French toast, or waffles. The old folks just go wild!

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