Breakfast Hash Food

BREAKFAST HASH BROWNS

Steps:

• Boil the potatoes until just barely tender, set aside to cool so you can handle them.
• Grate the potatoes.
• Spray a non stick skillet with veggie oil and place half the potatoes in it, sprinkle with salt& pepper.
• Top with cheddar, green onions& bacon.
• Add remaining potatoes, pat down.
• Turn heat to high and cook about 5 minutes, shaking pan to keep the potato cake loose.
• Using a spatula lift edges carefully to see when the bottom is golden brown.
• Place a plate over the skillet and invert the pan getting the potato cake out in one piece, brown side up on the plate.
• Spray the skillet with oil again and slide the potato cake back into the pan uncooked side down.
• Cook about another 5 minutes.
• Slide back onto a plate and cut into wedges.

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.

BREAKFAST HASH

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.

BREAKFAST HASH

Steps:

• Crumble sausage into large skillet.
• Add potatoes, peppers and onion, and cook over low heat until sausage is browned and potatoes are fork-tender, stirring occasionally.
• Drain off any drippings.
• Whisk eggs and milk in small bowl until blended.
• Add to sausage mixture; scramble until eggs are set but not dry.
• Serve hot, and refrigerate leftovers.

BREAKFAST HASH

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.