SPICY PORTABELLA AND POTATO HASH
On the table in 25 minutes, this simple vegetarian hash is made with Yukon Gold potatoes, chopped chiles, portabella mushrooms and crumbled blue cheese.
Provided by Inspired Taste
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- In large skillet, heat oil over medium heat. Add potatoes and grill seasoning; cook 5 to 8 minutes, stirring occasionally, until potatoes are lightly browned on all sides. Add mushrooms; cook 5 to 8 minutes longer, stirring occasionally, until potatoes are tender and mushrooms are browned.
- Stir in jalapeño and lime juice. Sprinkle with blue cheese and chives.
Nutrition Facts : ServingSize 1 Serving
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.
SPICY JERK POTATO & PINEAPPLE HASH
This easy hash is full of punchy flavours, and makes a satisfying midweek family supper with streaky bacon, pineapple and spicy seasoned potatoes
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 9
Steps:
- Bring a large pan of lightly salted water to the boil. Add the potatoes and boil for 7 mins, then drain and leave to steam-dry for 5 mins. Meanwhile, heat the oil in a large frying pan over a medium heat and fry the bacon for 5 mins until crispy.
- Add the butter to the pan along with the potatoes and seasoning, and fry over a medium heat, turning occasionally, for 12 mins. Nestle the pineapple chunks in the pan and cook for a further 3 mins.
- Crack the eggs over the potatoes, cover the pan with a lid or large plate and cook for 5-6 mins over a medium-low heat until the whites are just set and the yolks are still runny. Finish with the coriander and a sprinkle of chilli.
Nutrition Facts : Calories 451 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 1.2 milligram of sodium
SWEET AND SPICY PORK HASH
Corned beef and hash is a diner staple but it's a definite no-no for paleo dieters. Substitute canned corned beef with lean ground pork, and swap out nutrient-deficient potatoes for beta-carotene and vitamin C-rich sweet potatoes. Flavor with spices found in spicy Italian sausage to create a preservative-free, completely unprocessed breakfast. Added bonus: a runny yolk provides a delicious "sauce" for your hash.
Provided by Food Network
Categories beverage
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a pot of water to a boil in a medium saucepan. Add the sweet potatoes and cook until fork tender, about 10 minutes, then drain and set aside.
- Heat the oil in large nonstick skillet set over high heat. Add the pork and cook, stirring occasionally, until it is no longer pink, about 5 minutes. Reduce the heat to medium, add the fennel seeds, crushed red pepper and black pepper and stir for 1 minute. Add the garlic and onions to the pan, stirring constantly, and cook until the onions are translucent, about 5 minutes. Stir in the sweet potatoes and add the salt if using. Cook the hash until the sweet potatoes and pork are slightly golden.
- Heat a large nonstick skillet over medium heat. Cook the eggs sunny-side up, 3 to 4 minutes. Put a lid on the pan and remove from the heat to warm the yolk without cooking it all the way through (it should still be soft and runny), 1 minute.
- Divide the hash evenly among four plates and place an egg on top of each serving. Serve warm.
Nutrition Facts : Calories 262 calorie, Fat 12.6 grams, SaturatedFat 4.2 grams, Cholesterol 84 milligrams, Sodium 318 milligrams, Carbohydrate 13.6 grams, Fiber 2.6 grams, Protein 23.7 grams, Sugar 4.1 grams
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.
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- Grind the fennel and rosemary, then add them to a bowl with the remaining marinade ingredients and whisk. Add the marinade and the diced mushrooms to a dish or container to marinate for as little to two hours or up to overnight. If the mushrooms are not covered completely by the marinade (which can vary depending on how wide your dish is) make sure to give it a good stir periodically or at least once, halfway through.
- Fill a large saucepan with water, about 3/4's full and place on the stove over high heat. Once boiling, add the diced potatoes and parboil 4 - 5 minutes. You should be able to pierce the potatoes with a fork, but they should still have a little resistance.
- Heat a large skillet (I use cast iron) over medium-high heat and cover with oil. Once the oil is hot, add the potatoes. Cook the potatoes, stirring occasionally until all sides have browned. Remove the potatoes from the skillet and add them to clean towels.
- Wipe the skillet clean, turn the heat down to medium, and lightly drizzle with more oil. Add the onions and peppers to the skillet and sauté for one minute. Next, add the garlic. Sauté two more minutes and then, using a slotted spoon, transfer the marinated mushrooms to the skillet. Drizzle with a little of the marinade (but NOT all!).
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