Servings:
1 serving
Ingredients:
- 1 Tbsp unsalted butter
- 1 cup shredded hash brown potatoes (refrigerated or frozen)
- 1 3-oz hamburger patty, cooked to desired doneness
- 2 eggs, fried or cooked in preferred style
- 2 Tbsp diced yellow or white onions
- 1 cup prepared mild chili with beans (such as Edmond’s Chile), heated through (see variation below)
- ½ cup grated mild cheddar cheese
- 2 slices buttered toast
Directions:
Melt butter in a 6-inch skillet; add hash browns and pan-fry until crispy and browned.
Spread hash browns in a layer on a large plate or oval platter.
Place hamburger patty in center of hash browns.
Set two cooked eggs over hamburger.
Sprinkle with raw onions.
Cover everything with chili, then top with grated cheese.
Serve with buttered toast.
Variation: To make a super-slinger, in step 2, top the eggs with 8 to 10 jalapeño slices, then with a cooked tamale (removed from its wrapper or corn husk) and/or a cooked small bean burrito. Increase the amount of chili to 2 cups.
Source:
https://www.feastmagazine.com/recipes/article_b3c35ea0-c38e-11e0-8ba3-0019bb30f31a.html
