This week’s Thrifty Recipe is Breakfast Chili Potato Hash! Sorry the presentation isn’t better, but it’s tasty and a VERY cheap meal.
- 2 tablespoons extra-virgin olive oil – On Hand Item
- 2 large potatoes (or 5 small), poked with a fork then cooked in the microwave for 6-8 minutes on high, or until tender – 10 lbs from Save Mart at $.97; Total for 5 Small = Approx. $.16
- Salt and freshly ground black pepper – On Hand
- 1/2 onion, finely chopped – Approx. $.25
- 20 oz Hormel Chili Master (Three Bean) – Purchased at Raley’s for $.24; See Deal HERE.
- 2 tablespoons butter – On Hand
- 4 extra-large eggs – $2.49 for 18 at Raley’s (May be cheaper at Walmart); Total for 4 = $.55
Total for whole meal, for 4 adults (Fed our family of 6) = $1.20 or $.30 EACH!!!!!
Heat a large nonstick skillet over medium-high heat with 2 turns of the pan of Olive Oil, about 2 tablespoons. While the skillet heats up, chop up the cooked potatoes into bite-size chunks then add to the hot skillet and spread out in an even layer. Season them with a little salt and pepper, and let them brown for about 2 minutes without messing with them. Then give them a stir and continue to brown them for another 3-4 minutes, stirring every now and then.
Add the chopped onions, stir to combine and continue to cook for 4-5 minutes or until the onions are tender. Add the chili and cook until it is heated through.
While the chili is heating up with the potatoes, start the eggs: Preheat another skillet over medium-high heat with 2 tablespoons of butter. Once the butter has melted and the bubbles have subsided, crack eggs into the pan, season with salt and pepper, and fry to desired doneness.
Divide the chili hash between 4 serving plates and top with the fried egg.