1 tbsp each: parsley, Italian seasoning, cracked white pepper, paprika
1/2 cup grated Parmesan cheese
1 lb. Queso cheese, crumbling variety, or shredded Karlsberg Swiss
1 1/2 cups salsa
Generously grease a 9x13-inch glass dish with oil or cooking spray.
Cut the chilled bacon across and length-wise into 1/2-inch squares. Bacon must be cold (stiff) and knife sharp to do this easily. Place bacon in a microwave dish or bowl large enough to hold all the meat and microwave on high for 5-6 minutes, then blend the sausage into the hot bacon.
Microwave on high for 5-6 minutes, then blend in the ground chuck and microwave for another 5-6 minutes. Don't worry if the meat is not completely cooked - the roasting will finish the job. I splash some Worcestershire sauce in the mixture to encourage the meaty flavor to blend while it cools.
While waiting for the meat to cool, dice your potatoes into 1/2-inch chunks (no larger). Do the same with the onion.
Blend the onion, potato, garlic powder, Italian seasoning, pepper, salt, rosemary, basil, and oregano in a large mixing bowl and turn into the greased baking dish.
Layer in the cheese, then the meat (reserve the skimmed juice), and finally the salsa as a topping.
Sprinkle the parsley and paprika, and drizzle the rendered juices over the dish.
Your baking dish should be heaping like a loaf about an inch or so above the rim. Cover tightly with foil and refrigerate overnight so the flavors will blend.
In the morning, place your masterpiece, covered, into a cold oven and set the oven to 375°. Bake for 30 minutes, then quickly take off the foil and bake for another 30 minutes. The potatoes should be soft but firm; overdone potatoes are mushy.
Top with a sprinkling of Parmesan cheese. Serve hot.
Tip: You can use this great Stonewall Hash as a delicious or hearty entrée by putting poached eggs on top of the hash, covered with a light hollandaise, or do scrambled eggs sprinkled with shredded Swiss (Karlsberg is best for this), or Bleu or aged white cheddar brings it to a real gourmet quality. When used as a main dish, serve my Stonewall's Carmelized "Southern Fried Apples".
Recipe by Stonewall Jackson Inn at http://www.stonewalljacksoninn.com/recipes/roasted-hash/