SOUTHWESTERN BRISKET HASH
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Heat 2 tablespoons vegetable oil in a large cast-iron skillet over medium-high heat. Add the potatoes and cook, undisturbed, until they start to color, about 5 minutes. Stir and continue cooking until golden, about 3 more minutes. Add the red onion and jalapeno; season with salt and cook, stirring, 3 minutes. Stir in the brisket and cook until heated through. Add 3/4 cup brisket sauce and cook, stirring, until absorbed, about 3 minutes.
- Stir in the Swiss chard until just wilted, about 2 minutes. Season with salt, then arrange the sliced cheese on top. Cook until the cheese begins to melt, about 1 more minute.
- Meanwhile, heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the eggs and season with salt. Cook until the whites are set, about 3 minutes.
- Divide the hash among plates; top each with a fried egg. Heat the remaining 1/4 cup brisket sauce in the empty skillet. Drizzle on the hash. Serve with the avocado.
- Combine the brown sugar, chile powder, cumin, celery salt, garlic, and salt and pepper to taste in a small bowl. Rub all over the brisket, then transfer to a 5-to-6-quart slow cooker. Combine 3/4 cup ketchup, the vinegar and Worcestershire sauce in another small bowl. Pour over the brisket along with 3/4 cup water. Cover and cook on low, 8 hours.
- Remove the brisket to a cutting board and let rest 10 minutes. Meanwhile, skim off the excess fat from the sauce; stir in the remaining 1/2 cup ketchup. Reserve one-third of the brisket (about 12 ounces) and 1 cup of the brisket sauce for Southwestern Brisket Hash. Slice the remaining brisket and divide among plates. Top with some of the sauce and serve with potato salad and cornbread.
- Per serving: Calories 453; Fat 12 g (Saturated 5 g); Cholesterol 115 mg; Sodium 676 mg; Carbohydrate 16 g; Fiber 0 g; Protein 67 g
Nutrition Facts : Calories 630 calorie, Fat 33 grams, SaturatedFat 8 grams, Cholesterol 280 milligrams, Sodium 1231 milligrams, Carbohydrate 45 grams, Fiber 7 grams, Protein 43 grams
SOUTHWESTERN HASH
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Set bacon aside., In the same skillet, saute onion and garlic in reserved drippings until tender. Stir in hash browns and chilies. Cook and stir over low heat for 20 minutes or until lightly browned and heated through. , Just before serving, add tomato. Spoon onto plates; top with eggs and bacon. Serve with salsa.
Nutrition Facts : Calories 409 calories, Fat 31g fat (11g saturated fat), Cholesterol 243mg cholesterol, Sodium 521mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 13g protein.
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.
SOUTHWESTERN BREAKFAST HASH
No one will miss eggs when you serve up this vegan breakfast meal.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 11
Steps:
- Bring potatoes to a boil in a pot of salted water. Cook until knife-tender, about 6 minutes. Drain and set aside.
- Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add cumin and cook until fragrant, about 30 seconds. Add potatoes and cook, stirring occasionally, until golden, 5 to 7 minutes. Transfer to a bowl; set aside.
- Heat remaining oil over medium heat. Cook jalapeno, scallions, tomatoes, beans, yeast, and tempeh, stirring, until tomatoes begin to break down, 5 to 7 minutes. Add potatoes and cook until heatedthrough. Remove pan from heat and gently stir in avocado. Season with salt and pepper. Garnish with reserved scallion.
Nutrition Facts : Calories 457 g, Fat 24 g, Fiber 11 g, Protein 19 g, Sodium 100 g
SOUTHWESTERN HASH BROWN CHICKEN
My mom and I came up with the recipe one night and it was a big hit. It is very simple, but tastes so good. You could probably use a different style of hashbrowns, the southwest style ones are spicy and young children may not like them.
Provided by Dixie Vader
Categories One Dish Meal
Time 1h5m
Yield 1 casserole, 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350°F.
- Spray a 2 quart dutch oven with non-stick spray. Add the chicken tenderloins in a single layer.
- Sprinkle the dry onion soup mix over the chicken. Put the hashbrowns over the chicken.
- Put the cherry tomatoes over the hashbrowns, and the cheese on top of it all.
- Bake, with the lid on, for 60 minutes.
Nutrition Facts : Calories 851.4, Fat 45, SaturatedFat 18.4, Cholesterol 168.9, Sodium 1519, Carbohydrate 54.7, Fiber 4.8, Sugar 6.4, Protein 55
SOUTHWEST HASH BROWN CASSEROLE
Cook Southwest Hash Brown Casserole for a cheesy dinnertime dish! Sprinkle crushed tortilla chips on your Southwest Hash Brown Casserole for extra flavor.
Provided by My Food and Family
Categories Home
Time 1h
Yield 20 servings, 1/2 cup each
Number Of Ingredients 5
Steps:
- Heat oven to 375ºF.
- Whisk soup, sour cream and chiles in large bowl until blended.
- Stir in potatoes and 1-1/4 cups cheese; mix lightly.
- Spoon into 13x9-inch baking dish sprayed with cooking spray; top with remaining cheese.
- Bake 40 to 45 min. or until heated through.
Nutrition Facts : Calories 100, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 230 mg, Carbohydrate 13 g, Fiber 1 g, Sugar 2 g, Protein 4 g
SOUTHWESTERN HASH BROWNS CASSEROLE
Ooey-gooey cheesey goodness with JUST the right southwest KICK! Perfect as a side for any meal or add crumbled breakfast sausage and mushroom for a WONDERFUL breakfast casserole.
Provided by karma17764
Categories Potato
Time 40m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Mix until soup, cheese, and potatoes are well blended.
- Top with more shredded cheese.
- Heat in 375 degree oven until all cheese is melted and potatoes are heated through.
Nutrition Facts : Calories 76.2, Fat 6.3, SaturatedFat 4, Cholesterol 19.9, Sodium 117.4, Carbohydrate 0.2, Sugar 0.1, Protein 4.7
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