This post is sponsored by Happy Egg Co, and all opinions are my own.
Southwest Potato Hash and Egg Sandwich is an egg-xtra awesome way to start your day!
I am soooo very grateful that I found Happy Eggs while I was shopping at Walmart. Let me tell you why.. if I lived in a house where I could have chickens in my backyard.. I would with out even thinking about it. The cute little girl I nannied while going to college, makes these adorable chicken coops and has chickens in her backyard! I want some so badly because I care about organic and the taste– it is incredible the difference between organic eggs and regular eggs. Don’t know the difference between organic and non-organic?? That means you haven’t tried Happy Eggs fresh organic eggs!
I love the Happy Egg story. Their eggs are the free-est of the free range eggs and this is why!! Each farm has over 8 Acres of outdoor access for hen’s to forage freely every day. This is different than “cage free” farms where hens have no outdoor access. Southwest Potato Hash and Egg Sandwich uses one of these free-est of the free range eggs! This recipe (and egg, of course) are… to. live. for. period. end of story.
Happy Eggs’ fresh eggs come from 31 small family farms in Missouri and Arkansas and they want YOU to feel good about buying their eggs because of how they treat their animals. I know I’m not the only one who supports treating animals kindly and organic yummy-ness!! Carter tried out our Southwest Potato Hash and Egg Sandwich for us and he gave it a 5 star rating!! He also was all emoji heart eyes like at the fun Happy Eggs yellow carton pictured below!!! (I might have been all heart eyes about it too… isn’t it just the cutest?!!) Find Happy Eggs here!
Southwest Potato Hash and Egg Sandwich is mouth watering and all (check out that perfectly oozing yellow yolk pictured above) (cueing more heart eyes!!! Am I right?) however, I can’t finish up this post with out telling my favorite egg story ever. I will never, and I mean… NEVER forget walking upstairs to the kitchen when I was 6 years old.. to find my 2 year old little brother, trying to make scrambled eggs all over the floor!!! He was covered from head to toe in egg and had already cracked at least a dozen of eggs onto the floor. I still can see him smearing his hands all around the floor in all the fun ooey-gooey egg-ness mess that he created! I love how my mom handled it– she let him finish playing in his little mess, took pictures, and then carried him off to the tub, later cleaning all the eggs up off of the kitchen floor. What an awesome memory and something that still brings us all to our knees with laughter even 18 years later! Here at Cooking with Ruthie we hope that you have an egg-celent day! And if you feel so inclined, please comment with your favorite “egg story” or what you thought of Happy Eggs once you try them! I’m tellin’ ya.. you won’t be disappointed! 🙂
Southwest Potato Hash and Egg Sandwich is egg-ceptionally delicious!!! Quality is an understatement when buying Happy Eggs.
Madeliene & Ruthie
- 4 Happy Eggs
- 2 tablespoon olive oil, divided
- 2 cups frozen potato hash browns
- 1 cup petite peppers, de-seeded and cut into1/4 inch rings
- 1/4 cup red onion, thinly sliced
- 2-3 teaspoons cajun spice mix, depending on the amount of heat you prefer
- 1 teaspoon sea salt
- 1/2 teaspoon red pepper flakes
- 4 multi-grain thins, toasted
- 4 slices pepper jack cheese
- 1/3 cup fresh cilantro, rough chopped
- serve with sprig of cilantro and a dash of tabasco, if desired
- In a large non-stick pan, over medium-high heat bring 1 tablespoon olive oil to almost the smoke point.
- Add onions and saute 3 minutes or until softened and lightly browned; stirring.
- Add hash browns and spices; stir to incorporate and cook 3 minutes, stir.
- Add peppers, stir, and cook 2-3 minutes or until edges are of potatoes are nicely browned.
- Remove from heat.
- In a non-stick fry pan, add remaining oil, and cook Happy Eggs to your desired doneness; scrambled, over-easy, or fried methods all work with this recipe!
- While eggs are cooking, toast multi-grain thins, add pepper jack cheese, and place on serving plates.
- Add 1/2 cup southwest pepper hash, top with eggs, and serve with sprig of cilantro and a dash of tabasco, if desired.