ROUND 2 RECIPE - PORK HASH
Steps:
- Heat a cast iron skillet over medium-high heat with the oil. Add the onions and peppers and cook until the vegetables are softened, 6 to 8 minutes. Next, add the pepper flakes, salt and pepper, to taste, and the garlic and cook for 30 seconds. Add the potatoes and pork and cook for 5 minutes to heat them through. Add the reserved herb butter and cook until the hash is hot and crispy, about another 5 minutes. Serve with poached eggs.
SWEET AND SPICY PORK FAJITAS WITH SQUASH AND ZUCCHINI
Grill boneless pork chops for these fajitas with a warm tomato-and-squash relish.
Provided by Food Network Kitchen
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- For the sweet and spicy marinade: Put the oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon each salt and pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the pork chops and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking.
- For the squash and zucchini: Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook, stirring, until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining 1 tablespoon olive oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. Set aside.
- Prepare an outdoor grill for medium-high heat.
- Brush the grill grates with oil. Grill the pork chops until marked and cooked through, 4 to 5 minutes per side. Transfer to a cutting board and thinly slice.
- Serve with the warm tortillas, the squash and zucchini mixture and toppings.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
30-MINUTE SPICY PORK AND SWEET POTATO STEW
Spicy, smoky chipotle chiles and chili powder add long-cooked flavor to this quick pork stew. To save time and use less fat, only the pork is browned in oil, while the onions get pureed with tomatoes, garlic and the chile to make the broth.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Puree the tomatoes, onions, garlic, chipotle and adobo sauce in a food processor until completely smooth.
- Heat the oil in a large Dutch oven or pot over medium-high heat until nearly smoking. Add the pork in a single layer, season with 1 teaspoon salt and 1/2 teaspoon pepper and cook, undisturbed, until beginning to brown, about 2 minutes. Turn the pieces and cook until brown, about 1 minute more. Dust the meat with the chili powder, and add the tomato puree, sweet potatoes, chicken broth, 1/4 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat to medium, cover and gently simmer until the meat is cooked through and the potatoes are tender, about 15 minutes.
- Meanwhile, prepare the toppings: Chop the jalapenos, and whisk together with the yogurt in a small bowl. Shred the cabbage, cut the avocado into chunks and cut the lime into wedges.
- Ladle the stew into large, deep bowls. Top with the yogurt mixture, garnish with the cabbage, avocado, lime and cilantro and serve with the tortillas.
Nutrition Facts : Calories 570 calorie, Fat 21 grams, SaturatedFat 4.5 grams, Cholesterol 115 milligrams, Sodium 920 milligrams, Carbohydrate 48 grams, Fiber 9 grams, Protein 48 grams, Sugar 10 grams
SWEET AND SPICY PORK HASH
© 2014 Turner Broadcasting System, Inc. All rights reserved. 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 Turner Broadcasting
Categories Breakfast
Time 35m
Yield 4 serving(s)
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.
Nutrition Facts : Calories 433.7, Fat 31.3, SaturatedFat 10.7, Cholesterol 267.8, Sodium 154.8, Carbohydrate 10.2, Fiber 1.8, Sugar 2.4, Protein 26.5
SMOKED PORK CHOP HASH
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a large heavy-bottomed skillet (preferably cast iron) over medium-high heat. Add the potatoes and cook, stirring often, until lightly browned, 7 to 8 minutes. Add the onion and cook, stirring, until softened, 2 to 3 minutes. Reduce the heat to medium. Add the remaining 2 tablespoons olive oil, the bell pepper and zucchini; cook, stirring, until just tender, 7 to 8 minutes.
- Add the pork to the skillet and sprinkle with the chili powder. Cook, stirring occasionally, until the pork is heated through, about 2 minutes. Increase the heat to medium high and cook until the pork and vegetables are golden brown, 2 to 3 more minutes. Add the kale, cherry peppers and brine; toss until the kale is wilted, about 1 minute. Stir in the basil and season with salt. Remove from the heat and stir in the cheese curds.
Nutrition Facts : Calories 777 calorie, Fat 49 grams, SaturatedFat 15 grams, Cholesterol 163 milligrams, Sodium 521 milligrams, Carbohydrate 31 grams, Fiber 6 grams, Protein 54 grams
TIM'S ROADKILL HASH
Provided by Food Network
Categories main-dish
Time 11h40m
Yield 4 to 6 servings
Number Of Ingredients 50
Steps:
- Turn on and preheat a deep fryer to 350 degrees F. Turn on a griddle to 350 degrees F.
- In a saucepot on low heat bring Green Chili to a simmer and hold. Add tots to fryer and fry until golden brown, about 2 minutes. Remove tots and put into a bowl with Feisty Seasoning; toss. Let cool 1 minute, then mash lightly to break apart the tots (don't overmash).
- Meanwhile, add olive oil to griddle and add jalapenos and onions. Cook for 1 minute, then add bacon. Remove all ingredients from griddle to bowl with the tots. Mix together and place on a plate. Cook eggs to order. Ladle Green Chili over tater tot hash mixture, then sprinkle cheese over top. Add eggs to the top, then drizzle with Cholula Mayo and serve.
- For the dry rub: Put the paprika, granulated garlic, oregano, black pepper, iodized salt, seasoning salt, onion powder, white pepper and thyme in a bowl and whisk until fully blended. Put into an airtight container and store in a cool, dry place. Keeps 4 weeks.
- For the beer braised pulled pork: Preheat the oven to 200 degrees F.
- Score the fat cap of the pork butt with 1-inch squares. Generously rub 1 cup dry rub into every nook and cranny of the pork. Cut onions in half horizontally between root and tip. Lay onions flat in a flameproof roasting pan, then add oil and cook over medium heat until they start to slightly turn brown on bottom, about 3 minutes. Place pork atop the onions and pour in beer (do not pour directly on pork). Turn heat to medium-high and bring to a boil. Cover with heavy duty aluminum foil and bake overnight or 14 hours. Remove from oven and remove foil. Let rest at room temperature until it can be handled, about 25 minutes. Remove pork from pan and place on a sheet pan. Remove the scored fat cap on top and remove the large pieces of fat in the butt; shred meat with shredding forks or by hand (do not overshred; leave some chunks). Reserve 2 onions from roasting pan for green chili prep.
- Put 1/2 cup reserved liquid from roasting pan back into the pork and mix lightly together.
- For the green chili: Dice 1 cup onions from the pulled pork. In a pasta pot on medium-high heat, cook onions, stirring frequently, until they start to brown slightly, 3 to 4 minutes. Add garlic and cook, stirring frequently, until garlic starts to brown, then add 1 cup of the roasted Anaheim peppers. Stir in until mixed, then add flour. Cook flour for 1 minute, stirring. Add tomatillos, chicken stock, jalapenos and remaining Anaheims. Bring heat to medium-low. Add cumin, granulated garlic, oregano and salt, then stir in hot sauce and slowly bring to a boil. Turn heat to low and cook for 1 1/2 hours. Remove from heat and add 1 1/2 pounds pulled pork, lime juice and cilantro. Let rest for 5 minutes.
- Combine onion powder, salt, vinegar powder, maple sugar powder, granulated garlic, paprika, granulated sugar and ancho powder in a bowl and whisk until fully blended together. Put in an airtight container; keeps 4 weeks.
- Add mayonnaise, Cholula, mustard and granulated garlic to a bowl and whisk until completely combined. Put in an airtight container and refrigerate until ready to serve. Keeps 10 days.
SWEET 'N SPICY BREAKFAST HASH
Breakfast hash is a satisfying way to start the day. By substituting some of the starchy potatoes for sweet potatoes, and substituting savory condiments for fatty pork products, we've reduced the fat and calories, without skimping on flavor. Only 322 calories per serving.
Provided by Harry Eastwood
Categories breakfast,brunch,Healthy,Low-Fat,potatoes,vegetarian
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oil in a non-stick skillet over medium-high heat. Add onions and jalapeno and season with salt. Cook until golden, about 5 minutes.
- Add cubed potatoes, ketchup and Worcestershire sauce to the skillet. Season with salt, press mixture down into the skillet, reduce heat to medium, and cook until golden, about five to seven minutes.
- While the potatoes are cooking, cut the tofu into quarter-inch dice, about the same size as the potatoes. When potatoes are cooked, gently add diced tofu.
- Place hash on a plate, top with parsley. Serve with hot sauce and ketchup if desired.
TROPICAL SWEET AND SPICY PORK TENDERLOIN
When we crave something sweet and spicy, pork tenderloin cooked with chipotle, barbecue sauce and pineapple really delivers. -Cynthia Gerken, Naples, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat. Add pork; cook until browned, 4-6 minutes. Remove., In same skillet, cook onion and pepper until softened, 2-4 minutes. Add garlic; cook 1 minute. Return pork to pan; stir in chicken stock. Cook, covered, until pork is tender, about 5 minutes., Stir in next 5 ingredients; simmer, uncovered, until sauce is thickened, about 5 minutes. Serve with rice.
Nutrition Facts : Calories 539 calories, Fat 11g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 1374mg sodium, Carbohydrate 82g carbohydrate (72g sugars, Fiber 2g fiber), Protein 25g protein.
SPICY SWEET-SOUR PORK
Shannon Talmage of Alexandria, Indiana combines tenter strips of pork with pineapple and sweet peppers in this colorful entree that's not too sweet or too sour. It gets a little zip from red pepper flakes and is sure to perk up any meal.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Drain pineapple, reserving juice in a 1-cup measuring cup; set pineapple aside. Add enough water to pineapple juice to measure 1/2 cup. In a small bowl; combine the cornstarch, soy sauce, brown sugar, pepper flakes and reserved juice mixture until smooth. Set aside., In a nonstick skillet or wok, stir-fry pork in hot oil until meat is no longer pink. Remove and keep warm. In the same skillet, stir-fry peppers for 3-4 minutes or until just crisp-tender. , Return meat to skillet; add reserved pineapple. Stir pineapple juice mixture; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired.
Nutrition Facts : Calories 277 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 661mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
GLAZED SWEET AND SPICY PORK ROAST
This is my own recipe. I think it's very good. It makes its own glaze as it cooks, not too sweet and not too spicy. I like to serve it with garlic mashed potatoes or twice baked potatoes.
Provided by Staten Island Slovak
Categories Pork
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place roast fat side down in a shallow metal pan or iron skillet.
- Rub all surfaces of the roast with canola oil.
- Combine all the dry ingredients together to make a rub. Note: I mortar and pestle the rosemary a little to break it apart and release the flavor. You can use more or less of these dry ingredients to taste or to your perference.
- Apply the above to all surfaces of the roast. Rub them in well and return the roast to the pan fat side down.
- Drizzle maple syrup over top of the roast and let it run down the sides. Try to coat the top and sides evenly. It's okay if the syrup runs down onto the pan surface.
- Bake in a preheated 325F oven. Refer to a cookbook pork roasting chart to determine the exact baking time, depending on the weight of your roast. A 2 1/2 to 3 pound roast should take about 1 hour and 20 minutes to be done in a 325F oven.
- After the roast is done, remove from the oven and let it rest for about 20 minutes or so while still in the pan. Then use a tablespoon to gather the thick fluid (glaze) from the bottom of the pan and spoon it over the top and sides of the roast.
- Enjoy.
Nutrition Facts : Calories 95, Fat 5.6, SaturatedFat 0.5, Sodium 1747.6, Carbohydrate 11.9, Fiber 1.2, Sugar 8, Protein 0.5
SPICY SAUSAGE HASH BROWNS
I love to develop my own recipes and have people calling for them often. My family members and friends from our church tend to be my favorite and most honest critics. -Angela Sheridan, Opdyke, Illinois
Provided by Taste of Home
Time 5h15m
Yield 9 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a 4-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until heated through.
Nutrition Facts : Calories 368 calories, Fat 25g fat (12g saturated fat), Cholesterol 73mg cholesterol, Sodium 723mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.
SWEET AND SPICY GRILLED PORK TENDERLOIN
This is my absolute favorite marinade for pork tenderloin. It is simple, sweet, warm flavors and a little spice with some red pepper. Just marinade in a large baggie anywhere from 4-8 hours and grill. You can use an indoor grill, but I prefer outdoor.
Provided by SarasotaCook
Categories Pork
Time 8h15m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Marinade -- In a large baggie add all the ingredients, close and shake well. Add the pork tenderloins and let marinade.
- Grill -- Let set at room temp 20-30 minutes to take the chill off and then grill. After grilling cover and rest 5-10 minutes. Slice and enjoy.
SWEET POTATO-PORK BELLY HASH
Provided by Jared Wentworth
Categories Pork Breakfast Brunch Side Braise Sauté Sweet Potato/Yam Fall Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 275°F. Season pork belly generously with salt and pepper. Place in a large ovenproof saucepan. Add thyme and garlic. Pour stock over. Bring to a simmer over low heat, cover tightly, and braise in oven until tender, about 3 hours. Uncover; let cool. Transfer pork belly to a 9" glass pie dish. Place another 9" glass pie dish on top of pork belly. Weight with a 15-ounce canned good. Chill overnight.
- Remove skin from pork belly. Cut meat into 1/2" cubes. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Add pork and sauté until browned on all sides, about 4 minutes. Using a slotted spoon, transfer pork to a medium bowl. Season potatoes with salt and pepper. Add to same skillet; sauté until golden brown, about 10 minutes. Using slotted spoon, transfer to bowl with pork. Add 2 tablespoons oil and shallots to skillet; sauté over medium heat until golden brown, 3-4 minutes. Return potatoes and pork with any accumulated juices to pan. Drizzle vinegar and syrup over; stir to coat. Cook, stirring occasionally, until heated through, about 2 minutes. Serve with poached eggs if desired.
More about "sweet and spicy pork hash food"
SWEET POTATO PULLED PORK HASH | BABAGANOSH
From babaganosh.org
SWEET AND SPICY PORK - SLENDER KITCHEN
From slenderkitchen.com
SWEET POTATO SAUSAGE HASH (PALEO/WHOLE30) - EAT THE …
From eatthegains.com
15 SPICY PORK RECIPES THAT'LL MAKE YOUR MOUTH WATER
From allrecipes.com
SWEET POTATO PORK HASH RECIPE | THIS MAMA COOKS! ON A …
From thismamacooks.com
SWEET AND SPICY PORK HASH – RECIPES NETWORK
From recipenet.org
CHORIZO BREAKFAST HASH - SPEND WITH PENNIES
From spendwithpennies.com
SWEET AND SPICY SAUSAGE HASH | KITA ROBERTS | GIRL CARNIVORE
From girlcarnivore.com
53 EASY PORK RECIPES: SAVORY CHOPS, BRAISES, ROASTS, AND MORE
From epicurious.com
SWEET MEETS SPICY IN THIS THAI-INSPIRED PORK RECIPE
From scmp.com
GROUND PORK AND SWEET POTATO HASH RECIPE RECIPE | RECIPES.NET
From recipes.net
SWEET AND SPICY PORK HASH RECIPE | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
SPICY PORK WITH SWEET POTATO HASH – THE CHEF MIMI BLOG
From chefmimiblog.com
GRILLED PORK CHOPS RECIPE - NYT COOKING
From cooking.nytimes.com
RECIPE: SPICED PORK & WINTER HASH WITH BRUSSELS SPROUTS, SWEET …
From blueapron.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love