740 The Team - Clarke & Davis Cookbook

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2 cups prepared medium or hot chunky salsa
1/2 c. Orange Juice
2. cloves garlic, crushed
1/4 c. light brown sugar
2 tbsp. Worcestershire Sauce
1 or 2 tsp. chili powder
6 strips bacon
1 medium onion (finely chopped)
2 cups chopped cooked potatoes
2 cups chopped roast beef
salt & pepper
2/3 c. cream
4 or 8 eggs
bacon fat or butter
1/3 c. chopped fresh cilantro (optional)

Combine salsa. O.J., garlic, sugar, Worcestershire Sauce
and chili powder in saucepan. Bring to a boil and simmer 15 minutes to blend
flavors. Set aside and keep warm.

Cook bacon in large frying pan until crisp. Remove,
crumble and set aside.

Add chopped onion to 1 or 2 tbsp. bacon fat, cook until
tender, stirring occasionally.

Add potatoes, cook until brown.

Add beef and season to taste. Cook, stirring
occasionally until brown and crisp. Add more bacon fat if needed.

Pour cream over all and cook until cream is gone and
hash has a browned crust on bottom.

Fry eggs in bacon fat or butter allowing 1 or 2 per
serving.

To serve, place cooked eggs on top of hash, sprinkle
with crumbled bacon and cilantro. Spoon chili sauce over all.

Clarke & Davis



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