BREAKFAST HASH
Provided by Ree Drummond : Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Line a plate with a paper towel and set aside. Heat a large nonstick skillet over medium-high heat. Fry the bacon, stirring occasionally, until crisp, 4 to 5 minutes. Remove the bacon to the lined plate with a slotted spoon or spatula.
- Remove all but 2 tablespoons of grease from the skillet, reserving the remaining grease. Fry the eggs in the bacon fat for 2 to 3 minutes. Remove to a plate and cover with a paper towel to keep warm.
- Add 1 more tablespoon bacon grease and turn up the heat to high. Add the sweet potatoes, parsnips, Brussels sprouts, onion, garlic and some salt and pepper, then cook, stirring occasionally, for 3 to 4 minutes. Deglaze the pan with 1/4 cup of water, then put the lid on and steam for 1 to 2 minutes.
- Place fried eggs on top of hash and sprinkle over the bacon, diced tomatoes, goat cheese, parsley and basil.
CAMPER'S BREAKFAST HASH
Steps:
- In a deep 12-in. cast-iron or other heavy skillet, melt butter. Add the potatoes, sausage, onion and green pepper. Cook, uncovered, over medium heat until potatoes are lightly browned, 15-20 minutes, turning once., Push potato mixture to the sides of pan. Pour eggs into center of pan. Cook and stir over medium heat until eggs are completely set. Season with salt and pepper. Reduce heat; stir eggs into potato mixture. Top with cheese; cover and cook until cheese is melted, 1-2 minutes.
Nutrition Facts : Calories 376 calories, Fat 27g fat (12g saturated fat), Cholesterol 364mg cholesterol, Sodium 520mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.
BREAKFAST HASH
"I was fixing a Western omelet form my husband while frying up potatoes in another pan," recalls Shirley Frank of Neponset, Illinois. "I cut up too many vegetables for the omelet and didn't want to waste them, so I added them to the potatoes. Everyone wanted a taste. Now I make this hash at least once a month."
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the first eight ingredients. In a large nonstick skillet, melt butter over medium-high heat. Add potato mixture. Cook and stir for 15-16 minutes or until potatoes are lightly browned.
Nutrition Facts : Calories 111 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 156mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
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HOW TO MAKE BREAKFAST HASH OUT OF ALMOST ANYTHING
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Author Anna StockwellPublished Jul 24, 2015Estimated Reading Time 4 mins
- Choose The Main Meat. Leftover cooked meat or poultry are natural beginnings for hash. If you can shred it, you can hash it. Corned beef, carnitas, brisket, duck confit, roast chicken, and turkey are all perfect for hash.
- Add One Type of Allium and One Kind of Potato. Onion, leek, pearl onion, or shallot: take your pick of allium and dice it. (You don't even need a whole onion—this is the perfect time to use up that half onion leftover from another meal.)
- Add Other Vegetables. Meat and potatoes may be the foundation of hash, but don't miss the opportunity to add some extra veggies. This is where those leftover sautéed mushrooms you have sitting in the fridge come in, or that single ear of grilled corn on the cob leftover from the weekend's cookout, or that big bunch of kale you need to make a dent in.
- Put an Egg On It. Sometimes I cook my eggs right in the hash. Sometimes I like to cook them on the side. (I prefer a soft-boiled 5-minute egg.) Do whichever you prefer, but know that if you cook them right in the hash, you'll have one less pot to wash.
- Garnish and Serve. A flurry of chopped fresh herbs is my favorite way to finish a skillet of hash. A sprinkling of cheese works too. Then again, so does some salt and pepper.
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