Bologna Hash
Almost anyone who has grown up in the Atlantic Provinces has, at one time or another, sat down to a “feed” of bologna hash. But not all bologna is created equal, many are full of fillers and additives, make sure that you are choosing a “clean” bologna like the one that we are using. Made at The Pork Shop ( locations in New Glasgow and Denmark NS) this bologna is made with strictly pork, no mystery here. Check out their web site and if your in the HRM you can place an order and pick it up in the city!
Bologna Hash
- Yield: Serves 4
Ingredients
Units
Scale
- 4 slices 1″ bologna
- 2 tbsp olive oil
- 1 tsp Hot Under The Kilt Acadian Cajun seasoning
- 1 1/2 lb baby potatoes, parboiled
- 1 yellow onion chopped
- 3 eggs, well beaten
- 1/2 tsp salt
- 1/2 tsp pepper
Salsa
- 1/2 cup diced tomatoes
- 1/2 cup diced cucumber
- 3 green onions, sliced
- 2 tbsp chopped cilantro
- 1 tsp sea salt
- 1/2 tsp pepper
- 2 tbsp olive oil
- Juice of 1 lime
- Sour cream for topping
Instructions
- Placed the bologna on a medium high grill and cook for 5 minutes on each side.
- place the olive oil, Hot Under The Kilt, parboiled potatoes and onion in a bowl and toss well. Place in a grill pan on medium heat and cook until the onions are translucent.
- Chop the bologna, cut the potatoes in half and add it all to a frying pan, heat it and add the eggs, salt, and pepper, sauté until the eggs are cooked.
- Combine the salsa ingredients and serve on top of the hash with a dollop of sour cream.
- Category: Entrees, Recipes
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