Cowboy Hash Recipes

Steps:

• Chop all veggies for hash. Pierce potatoes with a fork and cook on high in microwave 5 minutes. Remove potatoes from microwave oven and cool for 5 minutes.
• While potatoes are working, add chopped bacon to a large skillet over medium high heat and brown until crisp. Remove to paper towels to drain, wipe pan and return to heat.
• Preheat your broiler to high. Preheat a nonstick griddle pan for frying eggs over medium heat.
• Chop or wedge potatoes. Add oil to the skillet which you returned to the heat, then potatoes. Begin to brown and crisp potatoes, 2 minutes on each side. Use this time to chop your salsa ingredients.
• Combine salsa in a small bowl and season with salt.
• Back to the hash: add the mushrooms to potatoes. Brown mushrooms a minute or 2, then add peppers and onions and season mixture with grill seasoning blend or salt and pepper, then hot sauce. Cook 3 to 5 minutes longer until veggies are just tender and potatoes are cooked through. Turn off heat and add bacon back to the pan. Combine bacon with the veggies then add cheese to the pan to evenly cover the mixture. Tent the skillet with foil to gently melt cheese over vegetables and potatoes and to retain heat.
• Add a couple pats, 1/2 tablespoon butter, to preheated griddle pan. Crack extra large eggs on to griddle and fry to desired doneness. Eggs may, of course, be scrambled as well. As you like!
• Place thick cut bread under broiler and toast 6 inches from heat on both sides. Place 2 tablespoons butter in a small cup with a clove of garlic and ground cayenne pepper or a few drops of hot sauce. Melt in microwave for 30 seconds.
• Brush toast with garlic cayenne butter and sprinkle with parsley. Remove from broiler.
• Transfer vegetable and bacon hash to plates. Top each portion with a single fried egg or arrange the fried eggs evenly over the platter. Serve with Texas garlic toast and serve the salsa on the side to compliment either menu item.

Steps:

• Prepare potatoes as directed on package.
• Meanwhile, brown meat in large nonstick skillet on medium heat; drain. Return meat to skillet. Add seasoning mix and mixed vegetables; mix well. Cook 3 to 5 min. or until vegetables are heated through, stirring occasionally. Top with cheese; cover. Cook 2 min. or until cheese is melted. While potatoes are cooking, cook gravy in saucepan on medium-low heat until heated through, stirring occasionally.
• Serve potatoes topped with meat mixture and gravy.

Steps:

• 1. Brown the ground beef in a LARGE skillet.
• 2. Add rice, uncooked. Let it brown a little bit in the drippings. 1-2 minutes tops.
• 3. Add the rest of the ingredients EXCEPT the cheese, and cook for 15-20 minutes covered or until the rice is done, stirring occasionally.
• 4. During the last 5 minutes or so, sprinkle the cheese on top and put the lid back on until the cheese melts.
• 5. Serve casserole style with cornbread!

Steps:

• Heat large skillet over med-high heat and brown ground meat.
• When fully cooked, add potatoes, chilies and spices. Cook 10 minutes or until potatoes are tender, stirring occasionally.
• Add spinach and cook 1-2 minutes or until spinach is wilted.
• Remove from skillet. Add olive oil to skillet and once it is hot, add eggs. Fry until whites are set.
• Top the hash with cheese, tomato and green onion, and top each serving with a fried egg.

Steps:

• Heat 2 tablespoons olive oil in a skillet over medium heat. Cook the potatoes in the heated oil until they begin to soften, about 5 minutes. Add the onion and garlic; continue cooking until the onions sweat and begin to caramelize. Season with chipotle chile powder, cumin, coriander, salt, and pepper; stir. Transfer to a bowl and cover with a plate to retain the heat.
• Pour 2 tablespoons olive oil into the skillet and return to medium heat. Crack the eggs into the heated oil and cook until they begin to turn opaque; flip and continue cooking until no clear white remains. (Don't overcook the eggs -- the best part of this meal is the smoothness that the yolk adds to the mix). Place the cooked eggs atop the potato mixture. Top with cilantro, feta cheese, and avocado to serve.