Cowboy Hash and Eggs, Texas Toast and Salsa – Rachael Ray

Ingredients

• 12 medium size mushrooms, quartered
• 1 green bell pepper, seeded and diced
• 1/2 medium red onion, chopped
• 8 small red potatoes
• 3 slices applewood or hickory smoked bacon, chopped
• 2 tablespoons extra virgin olive oil (EVOO)
• 2 teaspoons grill seasoning, such as McCormick brand Montreal Steak Seasoning, or coarse salt and pepper
• Hot sauce, such as Tabasco brand, to your taste
• 2 cup shredded sharp cheddar, pepper Jack or smoked Cheddar cheese (8 ounces)
• 3 tablespoons butter, divided
• 4 extra-large eggs
• 4 thick-cut slices bread, 1-1 1/2 inches thick, white, wheat or crusty farmhouse style
• 1 clove garlic, cracked away from skins
• 1/2 teaspoon cayenne pepper or several drops hot sauce
• 3 medium or 2 large yellow tomatoes, seeded and chopped
• 1/2 medium red onion, finely chopped
• 1 serrano or jalapeño pepper, seeded and finely chopped
• 2 tablespoons cilantro or parsley leaves, chopped
• Salt