3largepotatoespeeled,cooked and cubed (I did not peel the potatoes)
1mediumjalapenoseeded and chopped
1tablespoonyellow sweet onionfine minced
4hard boiled eggspeeled and sliced
2tablespoonscilantrochopped, for garnish
In large skillet, heat butter and oil until butter is melted. Add potatoes, ham jalapeno and onion. Cook over medium heat, stirring and turning mixture over until crispy brown.
While hash is cooking, make mustard cream sauce. In small saucepan, melt 1 tablespoon butter. Stir in flour to make a roux. Add milk and stir over low heat until sauce begins to thicken. Stir in mustard. Continue cooking until sauce is thick. Add sliced eggs to sauce, but do not stir.
When hash is finished cooking, place in serving bowl. Pour eggs with sauce over the middle of the hash. Serve at once. Nice with toast or biscuits.