Hash Brown Pork Skillet Food

HASH BROWN PORK SKILLET

Steps:

• In a large cast-iron or other heavy skillet, cook the potatoes, onion and green pepper in butter over medium heat until almost tender. Stir in the pork, bouillon and pepper; heat through., In a small bowl, combine flour and milk until smooth; add to skillet. Cook on medium-low heat until mixture is thickened, stirring frequently, 4-5 minutes., Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted.

DELUXE HASH BROWN SKILLET

Steps:

• For the roasted tomatoes and mushrooms: Preheat the broiler to medium-high. Arrange the tomato slices on a baking tray. Add the mushrooms. Drizzle over the olive oil, tamari and Worcestershire sauce.
• Sprinkle over the garlic power and mixed herbs and put under the broiler until they release their juice and become succulent and cooked through, about 10 minutes.
• For the hash browns: Grate the potatoes through the large holes of a box grater or use a food processor with the grater blade.
• Put the grated potato into a colander and rinse under cold water to wash away the starch (this allows them to crisp up more when cooking). Shake dry and then lay onto a clean kitchen towel and roll up tightly to squeeze out excess water so the potatoes dry. (This is another trick that ensures the potatoes crisp up when cooking-if they are wet they will remain soggy!)
• Now heat the olive oil in a 12-inch flame-proof skillet over medium-high heat. Lay the grated potato evenly onto the base of the pan and sprinkle over the sea salt. Push the potato firmly and evenly down into the pan with a spatula. Allow the potatoes to cook undisturbed for 10 to 15 minutes. Then, using a spatula, carefully check that the bottom is browning and crisping up nicely. Allow to cook further until brown and crispy on the bottom.
• For the cumin black beans: In the meantime, heat the olive oil in a second smaller skillet over medium heat. Add the beans, sprinkle over the cumin and stir fry to cook through and infuse the beans with the cumin, 2 to 3 minutes.
• Move the grilled mushrooms and tomatoes out from under the broiler and place on the bottom shelf of the oven to prevent overcooking and keep them warm until the hash brown is ready.
• Place the skillet under the broiler to brown the top of the potatoes until golden and crispy, 10 to 15 minutes.
• For the garnish: While the hash browns are broiling, peel and thinly slice the avocado. Put the avocado on a plate, squeeze the lime juice over to stop it from browning and sprinkle with a small pinch of sea salt to flavor.
• Once the potato is all brown and crispy on top, remove it from the broiler (remember the handle will be hot, so use an oven mitt!). Slide the hash brown gently onto a chopping board or serving platter.
• Remove the tomatoes and mushrooms from the oven and rewarm the black beans.
• To assemble: Spoon the beans on top of the potato hash brown. Sprinkle on the scallions. Place the avocado slices on top of the scallions.
• Arrange the cooked mushrooms and tomatoes as the next layer, keeping the grilling juices to spoon on when serving. Finish with a sprinkle of cilantro.

ROUND 2 RECIPE - PORK HASH

Steps:

• Heat a cast iron skillet over medium-high heat with the oil. Add the onions and peppers and cook until the vegetables are softened, 6 to 8 minutes. Next, add the pepper flakes, salt and pepper, to taste, and the garlic and cook for 30 seconds. Add the potatoes and pork and cook for 5 minutes to heat them through. Add the reserved herb butter and cook until the hash is hot and crispy, about another 5 minutes. Serve with poached eggs.

EASY SKILLET BEEF & HASH BROWNS

Steps:

• In medium skillet over medium-high heat, cook beef until browned, stirring to separate meat.
• Pour off fat.
• Add soup, water, ketchup and Worcestershire.
• Heat to a boil.
• Stir in potatoes.
• Reduce heat to medium-low.
• Cover and cook 10 minutes or until potatoes are done, stirring occasionally.
• Top with cheese.

BREAKFAST SKILLET WITH HASH BROWNS & SAUSAGE

Steps:

• Cook sausage in large nonstick skillet as directed on package. Remove sausage from skillet; drain on paper towels. Remove and discard drippings from skillet.
• Heat 3 Tbsp. oil in same skillet on medium heat. Add onions and peppers; cook and stir 2 min. Add potatoes; stir. Cover; cook 12 min., stirring occasionally.
• Cut each sausage link into 4 pieces. Add to potatoes along with the ketchup and cumin; mix well. Cook 2 to 3 min. or until heated through, stirring frequently. Spoon onto serving plate; cover to keep warm. Carefully wipe skillet with paper towels.
• Heat remaining oil in same skillet. Add eggs; cook 3 to 5 min. or until set, stirring occasionally. Spoon over potato mixture; top with cheese.

SKILLET HASH BROWNS HOMEMADE

Steps:

• Cut the cold potatoes into 3/4-inch cubes.
• Melt the butter with oil in a 9 or 10-inch cast-iron skillet over medium-high heat.
• Add in the cold potato cubes and cook tossing gently and occasionally for 10 minutes.
• Add in onion and continue to cook until the potatoes are browned on all sides, stirring gently.
• Season with seasoned salt and black pepper.