HASH BROWNS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Make clarified butter: Melt the butter in a small saucepan over low heat and cook until the white milk solids separate and rise to the top, about 3 minutes. Turn off the heat and carefully skim off the milk solids with a spoon; discard. Strain the remaining butter through a fine-mesh sieve and set aside (you should have about 1/4 cup clarified butter).
- Peel the potatoes and grate them on the large holes of a box grater into a colander. Squeeze out the excess moisture with your hands, then blot the potatoes dry with paper towels.
- Heat the clarified butter in a large nonstick skillet over medium-high heat. Add the potatoes to the skillet in a few piles and flatten with a spatula; sprinkle with 1 teaspoon salt, a few grinds of pepper and the paprika. Cook, undisturbed, until the potatoes start browning on the bottom, about 5 minutes. Flip, then drizzle with the cream; cook, undisturbed, until absorbed, about 2 minutes. Continue cooking, flipping the hash browns occasionally, until golden brown and crisp all over, about 15 more minutes. Season with salt and pepper.
CREOLE HASH BROWN CASSEROLE
Looking to spice up your holiday side dishes? Try this flavorful hash brown casserole. We loved the Creole spin on a traditional side dish. Rotel and Creole seasoning add a kick of delicious flavor.
Provided by Karen Petree
Categories Potatoes
Time 1h50m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Mix all ingredients, except 1 cup of cheese, together in a large mixing bowl.
- 3. Place into 9x13 greased baking dish and bake for 1 hour.
- 4. Remove from oven and top with remaining cheese. Return to oven for 10 minutes or until cheese has melted.
CAJUN STYLE OVEN HASH BROWNS
Nice spicy potatoes crunchy crisp. Use as much spice or as little as you want. great served with breakfast, lunch or dinner
Provided by Bergy
Categories Breakfast
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 400F degrees.
- Spread the potatoes single layer on a baking sheet.
- Sprinkle with the paprika, chili, cajun spice and then drizzle with the olive oil.
- Mix the potatoes with a spatula to coat all sides evenly.
- Season with salt.
- Bake potatoes until crisp, turning with a spatula every 10 minutes, Apprx 40 minutes.
Nutrition Facts : Calories 274.6, Fat 7.1, SaturatedFat 1, Sodium 20.1, Carbohydrate 48.7, Fiber 6.3, Sugar 2.2, Protein 5.7
DUCK HASH ON TOASTED BAGUETTE
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 15 servings as an hors d?oeuvres, 2 per serving
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Spread the baguette pieces on a baking sheet. Brush with olive oil and season with salt and pepper. Bake 8 to 10 minutes, until crisp and light golden brown. Set aside.
- Put the sweet potato in a medium saucepan with cold water to cover, salt the water generously, and bring to a boil. Reduce the heat and simmer until the potato is just fork tender, about 6 minutes; drain and cool. Peel the potato and dice it into 1/4-inch cubes.
- Heat a medium skillet over medium-low heat. Add the duck legs skin side down and cook until the fat has rendered and the duck is warm, about 10 to 12 minutes. Remove the duck to a plate. If the skillet seems dry, add a bit of olive oil. Add the smashed garlic cloves and rosemary and cook until fragrant, about 3 minutes. Discard the rosemary and garlic. Add the onion and cook until tender, about 4 minutes. Add the celery and red pepper and cook until tender, about 3 minutes. Season with the 1 1/2 teaspoons salt and some pepper. Add the minced garlic and cook about 2 minutes more.
- While the vegetables cook, remove the skin from the duck legs and discard. Shred the duck meat into long strips. Add the sweet potatoes, shredded duck and chicken broth to the skillet and warm over medium heat, adding more stock if mixture seems dry. Stir in the hoisin and hot sauce, and season, to taste. Remove from heat and stir in the chopped parsley and sherry vinegar. To serve, top each baguette slice with 1 heaping tablespoon of the duck hash.
- Copyright 2005 Television Food Network, G.P. All rights reserved
CREOLE BREAKFAST STACK
Ready, Set, Cook! Special edition contest entry. You may have heard of shrimp and grits. Well how about a delicious shrimp creole sauce spooned over nice crispy hash browns. A wonderful breakfast or anytime meal.
Provided by PaulaG
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a medium size saucepan, over medium heat, heat 2 teaspoons oil. Add the chopped onion, celery, bell pepper and garlic and cook until onion begins to brown. Add the chopped tomato and cook for an additional 1 to 2 minutes.
- Add chicken broth, the seasonings, bay leaves, hot sauce and Worcestershire sauce; stir and reduce heat to simmer. Simmer uncovered for 15 to 20 minutes or until most of liquid is absorbed.
- While the sauce simmers, add a small amount of olive oil to heavy cast iron skillet. Warm over medium heat. When the oil is hot measure the hash browns using a 1/2 cup measure. Place on hot skillet and form into patties flattening slightly with spatula. Season with salt and pepper to taste. Allow to cook until a nice crust develops on the underside, drizzle lightly with additional olive oil and flip and cook on the other side until crusty.
- Peel the shrimp and cut in half lengthwise. Add shrimp to sauce and cook until shrimp is no longer pink and cooked through. Stir in the green onions reserving a portion of the green part for garnish. Remove bay leaves, taste and adjust seasonings as needed.
- Divide the hash browns among warmed plates. In the skillet that the potatoes were cooked in cook the eggs done to your liking. We like ours over medium. Spoon sauce over plated potatoes top each with sauce and a cooked egg . Enjoy!
CREOLE-STYLE OVEN HASH BROWNS
Provided by Galit Stevens
Yield Serves 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. Cook potatoes in medium pot of boiling salted water until almost tender, about 5 minutes. Drain well. Spread potatoes on heavy large baking sheet. Sprinkle with paprika, chili powder and Creole seasoning. Season with salt. Drizzle olive oil over potatoes and stir to coat.
- Bake potatoes until crisp, turning with metal spatula every 10 minutes, about 40 minutes.
CREOLE HUSH PUPPIES
The last time we fried catfish, I decided to try out this hush puppy recipe for a bit of a change. I used a can of mild Rotel tomatoes since I have small children, but you could use the hotter Rotel if you wish. This makes a lot of hush puppies, so you might want to halve the recipe. We really enjoyed the flavor of these...hope you will too! Recipe from Southern Living.
Provided by Dreamgoddess
Categories Breads
Time 30m
Yield 6 dozen
Number Of Ingredients 9
Steps:
- Combine all ingredients in a large bowl; stir together just until moistened.
- Heat oil in a Dutch oven to 375°F.
- Drop teaspoonfuls of batter into the hot oil and fry 2-3 minutes or until golden brown, turning once.
Nutrition Facts : Calories 481.4, Fat 6.3, SaturatedFat 1.5, Cholesterol 73.8, Sodium 1767.1, Carbohydrate 96.3, Fiber 8.9, Sugar 9.1, Protein 15.5
CREOLE HASH
I love sweet potatoes. I love cajun and creole dishes. I love hash for my breakfast. This dish combines all of those things and is, also, rather easy to make. It is spicy (if it is too spicy for you, feel free to cut back on the chili's and cayenne) but that's part of its charm. Sometimes, I'll add a drizzle of molasses as a finishing touch, too, for just a bit of sweetness.
Provided by David J Rust
Categories One Dish Meal
Time 30m
Yield 1 medium entree, 8 serving(s)
Number Of Ingredients 15
Steps:
- Dice the sweet potatoes, carrots, and onion into small (1/4") cubes. Chop the brussels sprouts, lengthwise, into quarters and then cut them across their centers into eighths; set the chopped brussels sprouts aside, separate from the other vegetables. Mince the garlic and add to the chipped brussels sprouts. Slice the ham into 1/4" cubes and set aside.
- Over medium-high heat in a large skillet, melt the butter in the grapeseed oil. Swirl to coat the bottom of the skillet and add the diced sweet potatoes, carrots, and onion. Sprinkle the crushed red chili flakes over the vegetables. Toss to coat in the cooking fat and sauté, stirring occasionally, for 5-10 minutes or until the onions are transluscent and the potatoes and carrots start to soften a little bit.
- Crushing the dried marjoram between your fingers, sprinkle over the top of the cooking vegetables along with the cayenne and paprika. Stir to coat and taste. Season with salt and pepper to taste.
- Lower the heat to medium and add the chopped brussels sprouts and garlic, stirring to incorporate with the rest of the ingredients. If the skillet seems a bit dry and potatoes have started to stick, drizzle in an additional teaspoon or so of grapeseed oil. Sauté the brussels sprouts leaves begin to brown. This will take an additional 2-4 minutes.
- Add the ham and stir to combine. Drizzle with the molasses. Continue cooking until the small pieces of ham start to brown. Taste and re-season with salt and pepper if necessary.
- Remove from heat and serve with eggs, toast, and/or lettuce cups.
Nutrition Facts : Calories 222.3, Fat 13.8, SaturatedFat 4.3, Cholesterol 33.6, Sodium 684.3, Carbohydrate 14, Fiber 2.7, Sugar 4.3, Protein 11.3
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