ROASTED POTATO AND PEPPER HASH
Steps:
- Preheat oven to 425°F with oven rack 6 inches from heat. Toss together potatoes, peppers, onion, garlic, and oil in a 12-inch cast-iron skillet. Season with salt and pepper. Roast, stirring once, until potatoes are just tender and beginning to turn golden brown, 30 to 35 minutes.
- Remove skillet from oven and change oven setting to broil. Make 8 small wells in vegetable mixture, and carefully crack an egg into each. Broil to desired doneness, 4 to 6 minutes for a runny yolk. Sprinkle with parsley just before serving.
HEALTHY PEPPER HASH
Lots of vegetables -- potato, carrot, bell peppers, and mushrooms -- and ground turkey in place of beef make this hash low in fat. Each serving can be topped with an egg.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 17
Steps:
- Heat butter in a large nonstick saute pan over medium-high heat. Add onion, garlic, and carrot. Peel potato, and then cut into 1/2-inch dice. Add to pan. Cook until vegetables soften and begin to brown, 6 to 7 minutes.
- Reduce heat to medium; add bell peppers and mushrooms, and cook until vegetables are just tender, 8 to 10 minutes.
- Add turkey; saute until cooked through. Sprinkle with flour; stir to combine.
- Add sherry; scrape any browned bits from pan. Cook until most liquid has evaporated. Add stock, salt, black pepper, chile powder, and paprika; bring to a boil. Reduce to a simmer; cook until liquid thickens and reduces by half. Stir in parsley. Serve hot, topped with egg if using.
Nutrition Facts : Calories 243 g, Cholesterol 249 g, Fat 11 g, Fiber 3 g, Protein 16 g, Sodium 309 g
STEAK HASH
"Give leftover stead and bake potatoes a flavorful face-lift," suggests Barbara Nowakowski of North Tonawanda, New York. Green pepper, onion garlic powder lend just enough seasoning to the easy brunch dish.
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute the green pepper and onion in oil until tender. Stir in potatoes. Reduce heat; cover and cook over low heat for 10 minutes or until the potatoes are heated through, stirring occasionally. , Add steak, garlic powder, salt and pepper. Sprinkle with cheese. Cover and cook on low 5 minutes longer or until heated through and cheese is melted; keep warm. Prepare eggs as desired. Divide hash among four plates and top with an egg.
Nutrition Facts : Calories 318 calories, Fat 17g fat (5g saturated fat), Cholesterol 253mg cholesterol, Sodium 130mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.
PEPPER HASH RELISH
tis is a recipe that came from my grandma she made it when my dad was a kid he still asks today to have it made at the end of the growing season when ya have lots of pepper that ya don't know what to do with this is very colorful and goes well with any meat,fish, or poultry my mom made this every yr we had lots of...
Provided by Diane Eldridge
Categories Spreads
Time 1h15m
Number Of Ingredients 6
Steps:
- 1. peel onion,seed peppers put all through s fine bladded food grinder than pour boiling water over all to cover let sit 10 minutes drain the repeat letting sit 5 minutes this time drain and put all in lg stock pot add sugar,vinegar and salt
- 2. bring to a boil boil for 15minutes put in jars and seal while hot
PEPPER HASH - AMERICAN PIKLIZ
Once you've tried pikliz, if you're a fan of spicy food, you'll likely be addicted. But it is tough to find (outside of Haitian homes & communities). I tried some bottled ones - yuck. I also tested a few recipes, but I never found one that worked quite perfectly. Then I came upon an old American recipe - for something called "Philadelphia Hash" or "Pepper Relish." These are not spicy dishes (as is Haitian pikliz); rather they are savory side dishes or slaw-like condiments for sausages, roast meats, hot dogs. They seem to be fairly old-fashioned, of German origin, generally served with meats (in parts of Philadelphia, I understand they are usual hotdogs accompaniments). I tweaked the recipe to create a spicy option that seems Haitian-ish. Please note - I am not Haitian, and I have never (sadly) been to Haiti. So I'm not an expert; this is not authentic. But it is yummy!
Provided by Caromcg
Categories Vegetable
Time 50m
Yield 2 quarts, 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine the vinegars. Add the sugar and salt to the vinegars, and stir until they've dissolved.
- Slice the cabbage as thinly as you can. I do it by hand and it is fairly tedious (this is the reason for the long prep-time in the recipe). Another option is to use the food processor, which results in a dish the consistency of KFC slaw; Be careful - it is really easy to end up with cabbage mush.
- Seed & slice the green pepper, also very thinly.
- If using the scotch bonnets or habaneros, seed & slice those super thinly. These are really spicy peppers (for those unfamiliar); handling them can burn your hands, and the burn can last a few days. I use disposable gloves when I cook with scotch bonnets or habaneros.
- Place the cabbage, green peppers, and all spices and seeds in a large container with a tight-fitting lid. Pour the vinegar mixture over it. Shake.
- The pepper hash can be eaten immediately. The flavor meld well over time. It lasts in the fridge for several weeks.
Nutrition Facts : Calories 104.5, Fat 0.5, SaturatedFat 0.1, Sodium 696.4, Carbohydrate 23.2, Fiber 2.5, Sugar 19.9, Protein 1.4
BELL PEPPER HASH
I just love peppers! From the 1995 "Heart Healthy Cookbook" of delicious healthy recipes, Edina, MN. Makes 5, 8 ounce servings.
Provided by BeccaB3c
Categories Peppers
Time 40m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Lightly coat an 8x8 inch baking dish with vegetable oil.
- In a large bowl combine all ingredients.
- Pour into baking dish.
- Bake for 30 minutes or until brown- Serve hot.
Nutrition Facts : Calories 162.7, Fat 3.1, SaturatedFat 1.3, Cholesterol 5.2, Sodium 313.4, Carbohydrate 23.8, Fiber 2.5, Sugar 4.8, Protein 10.2
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- Remove the lid and increase the heat to medium high. Add onion and bell pepper. Cook for 15 minutes, stirring occasionally, until the potatoes and vegetables turn golden brown.
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