Beastly Goulash-ish Breakfast Casserole

So, a good friend has recently moved back to New Mexico. He is a former chef and loves to cook (which is one reason why we love him, but certainly not among the biggest). While hanging out last night, he volunteered to cook. He made a modified goulash, which the next morning got turned into breakfast. As Morgan proclaimed “it hits all the walls.”

Beastly Goulash-ish Breakfast Casserole (serves 8)

1 lb ground beef

1/2 small yellow onion

6 small red potatoes

1/2 cup bably carrots, chopped small

1 Tbs salt

1 Tbs pepper

1 Tbs basil

1 Tbs oregano

1 Tbs onion powder

1 Tbs garlic powder

1 tsp crushed red pepper

approximately 1/2-1 lb roasted green chile, diced

1/2 lb shredded cheddar

8-16 eggs (cooked to taste, 1-2 per serving)

2 Tbs extra virgin olive oil

1. Boil the tomatoes in water until softish. Then add the salt and pepper and reduce until most of the water is gone.

2. Cook the beef in the olive oil, then add onion. Drain most of the grease, but reserve some.

3. Saute potatoes in a separate pan, cook, stirring often, until almost soft.

4. Combine all pans into a casserole dish, season with the remainder of the spices.

5. Top the casserole with green chile and cheese (Brian said to don’t skimp on either!)

6. Bake at 350 for 10-20 minutes until cheese is golden brown.

7. Cook the eggs and place on top of each serving. If your taste is over-easy, pop the yolk and enjoy!

So this was our friend’s recreation of the awesomeness and he’s so much a chef that he doesn’t measure things. This is my best guess, so any feedback is welcome!

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