SKILLET HASH AND EGGS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Pierce the potatoes in a few places with a fork and microwave until almost tender, about 10 minutes, turning halfway through. Let cool slightly, then peel and cut into 1/2-inch dice.
- Heat the butter in a large cast-iron skillet over medium-high heat. Add the kielbasa and cook, stirring, until it starts to brown, about 3 minutes. Add the onion and caraway seeds and cook until the onion is soft, about 3 minutes.
- Stir in the potatoes, then flatten the hash into an even layer, pressing gently with a spatula. Cook undisturbed until crunchy and browned on the bottom, about 5 minutes. Flip the hash in sections and cook until browned on the other side, about 5 more minutes. Remove from the heat.
- Using a spoon, make 4 shallow indentations in the hash and crack 2 eggs into each. Transfer to the oven and bake until the egg whites set, about 10 minutes. Season with salt and pepper and top with the parsley and scallions.
SOUTHWESTERN HASH WITH EGGS
Before I retired, this all-in-one skillet dish was constantly requested at office brunches. I'd leave out the eggs, double or triple the recipe and wrap servings of the zippy pork mixture in warm corn tortillas. -Barbara Beasley, Beaumont, Texas
Provided by Taste of Home
Time 1h10m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a 10-in. ovenproof skillet, cook pork in oil until browned, about 4 minutes. Add potato, onion, garlic and green pepper; cook and stir for 4 minutes. Stir in tomatoes, bouillon, cumin, salt, pepper and cayenne. Cover and cook over low heat for 30 minutes or until potatoes are tender, stirring occasionally. Make four wells in the hash; break an egg into each. Bake, uncovered, at 350° for 10-12 minutes or until the eggs are completely set. Sprinkle with cheese; cover and let stand for 5 minutes. Serve over tortillas.
Nutrition Facts : Calories 520 calories, Fat 23g fat (10g saturated fat), Cholesterol 335mg cholesterol, Sodium 1104mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 4g fiber), Protein 49g protein.
CHICKEN AND EGG HASH
This chicken and eggs recipe is one of my daughter's favorites. To reduce cooking time and clean out the fridge, dice up leftover potatoes and use pre-cooked meat. -Joyce Price, Whitefish, Ontario
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels to drain. In the drippings, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the chicken, potatoes and oil. , Cover and cook until the chicken is no longer pink, about 10 minutes, stirring once. Stir in the peas, corn, parsley, salt and pepper. , Make four wells in the hash; break an egg into each well. Cover and cook over low heat until eggs are completely set, 8-10 minutes. Sprinkle with bacon. Top with chives, if desired.
Nutrition Facts : Calories 464 calories, Fat 24g fat (8g saturated fat), Cholesterol 290mg cholesterol, Sodium 751mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 3g fiber), Protein 35g protein.
HASH BROWN NESTS WITH PORTOBELLOS AND EGGS
Hash browns make a fabulous crust for these individual egg quiches. They look fancy yet they're easy to make. They've been a hit at holiday brunches and other special occasions.-Kate Meyer, Brentwood, Tennessee
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a large skillet, heat butter over medium-high heat; saute mushrooms and shallots until tender. Add garlic and seasonings; cook and stir 1 minute. Remove from heat; stir in sour cream and basil., Press about 1/4 cup potatoes onto bottom and up sides of each of 12 greased muffin cups. Fill each with about 2 tablespoons beaten egg. Top with mushroom mixture, cheese and bacon., Bake until eggs are set, 15-18 minutes.
Nutrition Facts : Calories 105 calories, Fat 7g fat (3g saturated fat), Cholesterol 118mg cholesterol, Sodium 191mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic exchanges
BRUNCH HASH & EGG BAKE
When my kids were growing up, I was cooking for eight. I couldn't conveniently fry eggs for that many people, so I devised this recipe that became a family favorite. Mild and salty feta cheese is my favorite for the dish, but shredded cheddar or Parmesan work, too. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Time 1h
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until almost tender, 6-8 minutes. Drain., Meanwhile, in an ovenproof 12-in. skillet, cook and crumble sausage with onion over medium heat until no longer pink, 6-8 minutes. Remove from pan with a slotted spoon; wipe skillet clean., In same pan, heat oil over medium-high heat. Add potatoes; sprinkle with salt and pepper. Cook until golden brown, 10-15 minutes, turning occasionally. Stir in sausage mixture. Remove from heat., With the back of a spoon, make 8 wells in potato mixture. Break 1 egg into each well. Sprinkle with cheese., Bake until egg whites are set and yolks begin to thicken but are not hard, 12-15 minutes. Sprinkle with parsley.
Nutrition Facts : Calories 460 calories, Fat 29g fat (10g saturated fat), Cholesterol 234mg cholesterol, Sodium 761mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 3g fiber), Protein 21g protein.
CORNED BEEF HASH AND EGGS
Sunday breakfasts have always been special in our house. It's fun to get in the kitchen and cook with the kids. No matter how many new recipes we try, they always rate this corned beef hash recipe No. 1! -Rick Skildum, Maple Grove, Minnesota
Provided by Taste of Home
Time 35m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large ovenproof skillet, cook hash browns and onion in oil until potatoes are browned and onion is tender. Remove from the heat; stir in corned beef and salt. , Make 8 wells in the hash browns. Break one egg into each well. Sprinkle with salt and pepper. Cover and bake at 325° for 20-25 minutes or until eggs reach desired doneness. Garnish with parsley.
Nutrition Facts : Calories 442 calories, Fat 30g fat (6g saturated fat), Cholesterol 242mg cholesterol, Sodium 895mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 20g protein.
HAM & POTATO HASH WITH BAKED BEANS & HEALTHY 'FRIED' EGGS
Makeover your fry-up with this low-fat, low-calorie ham hash brown and healthier 'fried' eggs - a great brunch or weeknight dinner
Provided by Sarah Cook
Categories Breakfast, Brunch, Dinner, Lunch, Supper
Time 40m
Number Of Ingredients 7
Steps:
- Bring a large pan of salted water to the boil. Add the potatoes and boil for 5 mins until just tender. Drain well and leave in the colander to steam-dry.
- Meanwhile, spray an ovenproof pan with cooking spray. Add the leeks with a splash of water and fry until very soft and squishy. Add a few more sprays of the oil, tip in the potatoes along with the ham, and fry to crisp up a little. Heat oven to 200C/180C fan/gas 6.
- Stir in the mustard, 1 egg and a good amount of seasoning with a fork - break up some of the potatoes roughly as you do. Flatten down the mixture, spray the top with oil, and bake in the oven for 15-20 mins until the top is crisp.
- When the hash is nearly ready, heat 200ml water in a non-stick frying pan with a lid (or use a baking sheet as a lid). When it is steaming (but before it simmers), crack in the remaining 4 eggs and cover with a lid. Cook for 2-4 mins until the eggs are done to your liking. Meanwhile, heat the beans.
- Lift an egg onto each plate, add a big scoop of hash and spoon on some beans.
Nutrition Facts : Calories 499 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 10 grams sugar, Fiber 13 grams fiber, Protein 37 grams protein, Sodium 3.6 milligram of sodium
CHEESY SKILLET HASH BROWN & EGGS
Brighten up breakfast or brunch with this easy, gratin-inspired cheesy skillet hash brown and eggs. It's ideal for lazy weekends when you have some solo time
Provided by Liberty Mendez
Categories Breakfast, Brunch
Time 35m
Number Of Ingredients 9
Steps:
- Heat the oven to 200C/180C fan/gas 6. Tip the grated potato into a clean tea towel and wring out any excess water. Transfer to a bowl and mix in the beaten egg, flour, cheese and half the spring onions. Season with plenty of salt and a grinding of black pepper.
- Brush a 20cm ovenproof skillet or frying pan with the oil and set over a medium heat. Once hot, press the hash brown mixture into the pan using the back of a spoon, making a well in the middle. Fry for 6-8 mins until golden.
- Transfer the hash brown to the oven and bake for 10 mins. For the toppings, break the egg into the gap and sprinkle the cheese over the hash brown. Bake for 8-10 mins until the potato is crisp and the egg white is set and the yolk runny (or cooked the way you prefer). Sprinkle over the remaining spring onions and the chilli flakes, if using.
Nutrition Facts : Calories 661 calories, Fat 35 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 1.1 milligram of sodium
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