Hash Brown Cakes:

1 (20-oz) package refrigerated hash brown potatoes

8 slices Smithfield Hometown Original Bacon, cooked, roughly chopped

1/4 cup freshly grated Parmesan cheese

4 tablespoons all-purpose flour

2 cloves garlic, minced

2 large eggs, beaten

3 green onions, thinly sliced

1/4 teaspoon cayenne pepper

Kosher salt and freshly ground black pepper to taste

2 tablespoons olive oil

Queso Sauce:

1 tbsp canola oil

1/4 cup diced yellow onion

1/2 jalapeno, seeded, diced

1 can roasted green chiles

3/4 cup milk

12 oz chihuahua cheese

1 roma tomato, diced

2 tbsp chopped cilantro

Salt and pepper to taste

Directions:

Hash Brown Cakes:

1. In a large bowl, combine potatoes, bacon, Parmesan, flour, garlic, eggs, green onions and cayenne pepper; season with salt and pepper to taste.

2. Heat olive oil in a large skillet over medium-high heat. Scoop tablespoons of batter for each pancake, flattening with a spatula, and cook until the underside is nicely golden brown, about 2-3 minutes. Flip and cook on the other side about 2 minutes longer.

Queso Sauce:

1. Heat canola oil in a medium saucepan over medium heat. Add onion and jalapeno and cook until softened, approximately 5 minutes.
2. Add the roasted poblano pepper, milk and cheese. Reduce heat to low and stir until completely melted and smooth.
3. Add diced tomato and cilantro. Season with salt and pepper.

To serve:

1. Sear ham steaks in a heavy-bottomed sauté pan until browned.
2. Place the potato cakes on a plate, followed by ham steak, fried egg and queso sauce.