Connoisseur Tom’s Breakfast Hash

So, did you stay up too late partying last night? Mean old Mister Hangover got you down? Then do I have the cure for you! This started as a modification of my usual chilaquiles recipe and mutated from there.

You will need:

One breakfast sausage roll (Try not to go all mapley on me here)

20 or so corn tortillas (small wheat ones would work too if you are averse to corn, but they cook faster and tend to either burn or go to mush if you don’t watch them, so… watch them)

Half a jar of good, hot salsa

4 eggs

2 cups of shredded cheddar cheese

A few tablespoons of vegetable oil

First, break up the sausage roll into manageable clumps and begin cooking it in a large frying pan, keeping in mind that this frying pan will be the serving dish as well, so make sure its big enough to handle everything you’re going to be throwing in there. Cook the sausage until a decent amount of fat has rendered out, and then throw in a tablespoon or two of the oil.

While that’s coming to temperature, cut the corn tortillas in half and then into ½ - ¾ inch strips, put half of them into the pan and stir to coat.

Now here is where patience pays off, what you want is to have these tortilla strips come out crunchy and the other half of the strips to be softer, so cook these first ones with the sausage until a majority of them are golden brown. Then add the salsa, let it come to temperature add in the other half of the tortilla strips, mix thoroughly.

Crack the four eggs directly into the mix and stir gently until everything is incorporated and the eggs are mostly cooked.

Sprinkle the cheese over the top of the pan and press down the mixture gently while doing so. Turn off the heat and do not stir; the residual heat will melt the cheese on top. Once this happens, serve and enjoy. Goes great with a strong cup of coffee.