POTATO HASH
Provided by Anne Burrell
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Add 3 cloves of smashed garlic, a few large pinches of salt and potatoes to a large pot and cover with cold water. Bring to a boil over high heat and cook until potatoes are just tender, about 10 minutes. Drain potatoes and discard the garlic. Transfer the potatoes to a sheet tray lined with a clean dish towel to dry slightly.
- Add enough oil to coat the bottom of a large skillet and heat over medium heat. Add the onion and cook, stirring, until just translucent, about 5 minutes. Add the crushed red pepper and the remaining 2 cloves garlic and cook, stirring, until soft and tender, about 3 minutes. Increase the heat to medium-high and add the cooked potatoes. Cook, stirring frequently, until the potatoes start to get crispy and golden brown on all sides, about 5 minutes. (If the potatoes get too dry, add the chicken stock.) Remove from the heat and stir in the chives.
POTATO HASH
A quick and delicious potato dish. Great for a weeknight meal. This dish goes very well with the Succulent Roasted Game Hens in a Jiffy recipe. Note to World Tour participants - this dish, the ingredients, and the cooking method, are typical for the Southwest U.S. region. If you add some hot peppers, it will also be typical for U.S./Mexico border cooking.
Provided by PanNan
Categories Potato
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in heavy skillet over high heat.
- Add bell pepper, onion and celery.
- Cook, stirring often, until soft, about 5 minutes.
- Add paprika, thyme, parsley, salt and pepper to taste.
- Stir in potato.
- Add broth; heat to boiling.
- Lower heat to simmer; partially cover pan.
- Cook, turning occasionally, until potato is tender, about 10 minutes.
- Keep warm until ready to serve.
Nutrition Facts : Calories 191.4, Fat 7.8, SaturatedFat 1.2, Sodium 416.7, Carbohydrate 25.3, Fiber 4.5, Sugar 4.4, Protein 5.7
ROASTED POTATO HASH
I had one of the great breakfasts of my life on San Juan Island, north of Seattle, in a dockside coffee shop The grated hash brown potatoes there were cooked in thin sheets and run under the broiler beneath a handful of grated cheese to create crisp pancakes that could be used as a platter on which to serve fried eggs, or as a hat to top them, depending on your mood. When I got home to New York I started making them for dinner, which was labor-intensive and eventually annoying because one of my children wanted them for dinner all the time. Together we worked out a hack. It is this recipe, and you can easily double, and serve with just about anything, especially fried eggs. Omit the bacon if it's not your game, and replace with a couple of tablespoons of butter. Omit the red peppers if you like. Add a drizzle of chipotle mayonnaise on top, if you don't like sour cream, or swap out the chipotle for nothing if you don't like spice. Make the recipe your own. The point is simply to aim for a thick, caramelized crust of potatoes. The interiors will be soft and sweet.
Provided by Sam Sifton
Categories breakfast, brunch, lunch, side dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put the bacon on a large rimmed baking sheet, place in the oven and heat to 400. Cook the bacon through - until it is chewy and going to crisp - approximately 15 minutes. Remove the bacon from the pan, and set aside. There should be a couple of tablespoons of bacon fat in the pan. If there is more, discard it.
- Add the butter to the bacon fat, then put the potatoes, onions and red peppers onto the pan, and stir to coat. Spread the potatoes, onions and red peppers out evenly across the pan, and return it to the oven for 20 minutes or so, then take it out again, and use a spatula to turn everything over. Cook for another 20 minutes or so, or until the potatoes are beginning to crisp, then turn them once more and cook for an additional 10 to 15 minutes.
- Meanwhile, in a small bowl, whisk together the sour cream, lime juice and minced chipotles en adobo, to taste. Season with salt and pepper.
- When the potatoes are well crisped, take the pan out of the oven, and season with salt and pepper. Dice the reserved bacon, and scatter it on top of the potatoes, then top with the shredded cheese. Stir to combine, and return the pan to the oven until the cheese has melted, approximately 3 to 5 minutes. Tip into a mound on a warmed serving tray, drizzle with chipotle sour cream, garnish with the scallions and serve.
Nutrition Facts : @context http, Calories 366, UnsaturatedFat 8 grams, Carbohydrate 32 grams, Fat 21 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 11 grams, Sodium 632 milligrams, Sugar 4 grams, TransFat 0 grams
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.
ROAST BEEF-POTATO HASH
The convenience of frozen hash brown potatoes gives this recipe a jumpstart to creating a golden crisp potato cake that's finished like an open-faced sandwich with roast beef and melty cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat a large nonstick skillet over medium-high heat and add the vegetable oil. Add the frozen hash browns, 3/4 teaspoon salt and a few grinds of pepper. Flatten the potatoes, cover and cook, without stirring, until starting to brown on the bottom, 3 to 5 minutes. Stir a few times, cover and cook, stirring occasionally, until mostly browned, about 15 minutes. (Reduce the heat to medium if the potatoes are browning too quickly.) Use a wooden spoon or spatula to shape the potatoes into 4 rounds.
- Top the potato rounds with 2 roast beef slices each; season lightly with salt and pepper. Cover with 2 cheese slices each, then top with the red onion. Cover and cook over medium heat until the cheese is just melted, about 2 minutes; sprinkle with the chives.
Nutrition Facts : Calories 400, Fat 21 grams, SaturatedFat 7 grams, Cholesterol 63 milligrams, Sodium 986 milligrams, Carbohydrate 25 grams, Fiber 3 grams, Protein 24 grams, Sugar 4 grams
ROASTED POTATO HASH
This Roasted Potato Hash side dish goes beyond breakfast-you can serve these potatoes with just about anything.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 500 degrees, with rack in lower third. On a rimmed baking sheet, toss together potatoes, onion, and olive oil. Season with salt and pepper. Arrange vegetables in a single layer and roast until onion begins to soften, about 10 minutes.
- Add bell pepper to sheet. Toss and roast until potatoes are tender when pierced with a knife and pepper is soft, about 13 minutes. To serve, sprinkle vegetables with chives.
Nutrition Facts : Calories 222 g, Fat 14 g, Fiber 3 g, Protein 4 g
POTATO HASH
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Pierce both potatoes a few times, put in the microwave and cook on high until cooked through, 5 to 10 minutes. Carefully remove the skin from the sweet potato. Dice both potatoes and set aside.
- In a medium skillet, melt 2 tablespoons of the butter over medium heat. Add the bell peppers, squash, zucchini and onions and cook for a few minutes. Add the diced potatoes to the veggies and cook until golden brown. Season with salt and pepper.
- In a separate pan, melt the remaining tablespoon of butter over medium heat and crack in the eggs. Cook until the whites have set, 3 to 4 minutes.
- Serve up the hash with a fried egg on top of each portion.
OVEN HASH
Ever wondered what to do with that left over roast beef and potatoes? Easy and delicious way to use up those leftovers.
Provided by Karen From Colorado
Categories Potato
Time 1h
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Combine beef, potato, evaporated milk, onion, parsley, Worcestershire, salt and pepper.
- Turn into a 1-quart casserole dish.
- Toss cracker crumbs with melted butter.
- Sprinkle on top of the casserole.
- Bake at 350°F for 30 minutes or until heated through.
ROAST BEEF HASH
Make and share this Roast Beef Hash recipe from Food.com.
Provided by Susie in Texas
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In large skillet, cook onion in butter until tender crisp.
- Add remaining ingredients except milk and gravy.
- Whisk milk and gravy together until smooth.
- Add to skillet.
- (If there is no leftover gravy, just increase milk to 1 1/2 cups.) Stir all together and bring to a boil.
- Reduce heat and simmer, uncovered, for approximately 20 minutes or until potatoes are done.
- The liquid should be absorbed.
LEFTOVER ROAST BEEF HASH
Our family always has leftover roast beef and this recipe is a great way to finish it up!
Provided by IVPLAY
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 37m
Yield 6
Number Of Ingredients 6
Steps:
- Place potatoes on a microwave-safe plate and prick skins with a fork. Cook in the microwave until slightly tender, 7 to 8 minutes. Cut into 1-inch cubes.
- Combine potatoes, roast beef, onion, green bell pepper, and mushrooms in a bowl.
- Preheat an electric skillet to 350 degrees F (175 degrees C). Coat with oil.
- Spread potato mixture evenly in the skillet. Let cook, without stirring, until browned, about 5 minutes. Flip and continue cooking until second side is crisp, about 5 minutes more.
Nutrition Facts : Calories 165.2 calories, Carbohydrate 23.8 g, Cholesterol 18.1 mg, Fat 3.6 g, Fiber 3.4 g, Protein 10.5 g, SaturatedFat 0.9 g, Sodium 389.8 mg, Sugar 3.2 g
POTATO HASH WITH SPINACH AND EGGS
Classic potato hash and eggs gets a nutritious element thanks to spinach. Don't limit this quick dish to weeknights; it makes a fabulous weekend brunch offering as well.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 25m
Number Of Ingredients 10
Steps:
- In a large cast-iron or other heavy skillet, bring potatoes to a boil in salted water over high. Cook until potatoes are tender when pierced with a knife, about 6 minutes. Drain.
- In skillet, melt 2 tablespoons butter over medium. Add onion and bell pepper and cook until softened, about 10 minutes. Add potatoes and red-pepper flakes; season with salt. Cook until potatoes are golden, 3 minutes. Add spinach and 1 tablespoon butter and cook, stirring, until butter is melted. Make four wells in potato mixture. Crack 2 eggs into each well and reduce heat to medium-low. Cover and cook until whites are set but yolks are still runny, about 6 minutes. Sprinkle with Parmesan and parsley and serve immediately.
Nutrition Facts : Calories 343 g, Fat 21 g, Fiber 6 g, Protein 20 g, SaturatedFat 10 g
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