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Preheat oven to broil.

To prepare the hash, drain the liquid from the shredded potatoes and onions, discarding the liquid. Combine in a bowl with diced peppers, add salt and pepper to taste and add 2 teaspoons of the olive oil. Mix all ingredients well. Form into four 3.5 inch potato patties.

Place a medium sized skillet on medium heat. Add the remaining olive oil to the pan, add two potato patties at a time and cook on each side about 5 minutes or until golden brown. Repeat for remaining 2 patties.

To make the jalapeño butter, dry the drained jalapeños with a paper towel. Place the butter and jalapeños in a food processor and mix for about 30 seconds, or until incorporated. Place the butter in small bowl and set aside.

In the same skillet as the potatoes, fry the eggs over medium heat, adding salt and pepper to taste. Cook the eggs until whites are set, about 2-3 minutes. Flip the eggs over and cook for one more minute. Flip back over and remove from the pan onto a plate. Repeat for the remaining 3 eggs.

Spread the jalapeño butter on the cut side of the English muffins and place them on a foil lined baking sheet. Put them under the broiler for about 2 minutes, or until lightly browned.

Once browned take baking sheet out of the oven. Transfer the muffin tops onto a plate. Build the sandwiches as follows: potato patty, hot sauce (to your taste), egg and equal amounts of cheddar and mozzarella cheese. Place under the broiler until cheese melts and bubbles. Remove from the oven, transfer to plates, and top with the English muffin top.

Serve immediately.