Bbq Hash Recipes
PULLED PORK HASH
A great way to use up leftovers, hash is a fast and simple meal. This recipe uses pulled pork from pork shoulders I cooked on my Weber® Smokey Mountain last weekend. It's great for a quick dinner or relaxed breakfast. The secret to crispy hash is using precooked potatoes. Goes great with biscuits, too.
Provided by Chicago Chef
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 20m
Yield 3
Number Of Ingredients 7
Steps:
- Melt butter in a skillet over medium heat; cook and stir onion in melted butter until slightly softened, about 2 minutes. Add pork and continue to cook for 2 minutes more.
- Stir potatoes into pork mixture and toss. Cook until potatoes are browned, stirring occasionally, about 5 minutes. Season with salt, black pepper, and cayenne pepper.
Nutrition Facts : Calories 288 calories, Carbohydrate 36.6 g, Cholesterol 55.2 mg, Fat 7.7 g, Fiber 3.5 g, Protein 18.1 g, SaturatedFat 3.8 g, Sodium 712.7 mg, Sugar 2.8 g
GEORGIA BBQ HASH
Posted in response to request. I have not tried this recipe. Could be used over rice or as a condiment. Times are estimated
Provided by TishT
Categories Chicken
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Cut meat into large chunks.
- Place in a heavy pot and add water to barely cover.
- Simmer more than an hour.
- When the meat is very tender, drain and reserve any broth.
- Grind the meat with a coarse hand grinder or chop finely.
- (Using a food processor destroys the texture.) Grind one large onion.
- Place onion and the meat back into the pot and add one large can of tomatoes-juice and all.
- Add corn, vinegar and seasonings.
- Simmer a few minutes.
- Add the reserved broth to the meat until it reaches the consistency of stew.
- Serve it over white rice or bread with dill pickles on the side as a condiment.
GRILLED BBQ HASH BROWNS
Make and share this Grilled BBQ Hash Browns recipe from Food.com.
Provided by Bessa
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat grill, low about 250-300 degrees.
- Use 4 sections (1 per serving) foil, big enough to wrap hashbrowns. Lay flat and drizzle 1 tbsp of olive oil and place 1 tbsp butter onto each section of foil (save remaining 4 tbsp butter for later).
- Place half serving of potatoes (1/8 pkg) onto each piece of foil and place desired amount of cheese. Place remaining potatoes (1/8 pkg) on top of cheese, followed by remaining butter.
- Sprinkle dried onion, bbq seasoning, salt and pepper.
- Bring together 2 edges of foil and roll tight. Fold other 2 sides under. Make sure there are no openings so juices don't seep out.
- Cook on grill 30-40 minutes, turning every 10 minutes (be careful not to poke holes in foil).
Nutrition Facts : Calories 570.4, Fat 49.6, SaturatedFat 21.6, Cholesterol 61.1, Sodium 241.6, Carbohydrate 31.9, Fiber 2.3, Sugar 1.8, Protein 3.8
GRILLED HASH BROWNS
Since my husband and I love to grill meats, we're always looking for easy side dishes that cook on the grill, too. So I came up with this simple recipe for hash browns. There are never any leftovers. -Kelly Chastain, Bedford, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place potatoes on a piece of heavy-duty foil (about 20 in. x 18 in.) coated with cooking spray. Sprinkle with onion, bouillon, seasoned salt and pepper; drizzle with butter., Fold foil around potatoes and seal tightly. Grill, covered, over indirect medium heat for 10-15 minutes or until potatoes are tender, turning once.
Nutrition Facts : Calories 89 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 652mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
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- Season pork well with salt and pepper.Heat oil in a large Dutch oven over medium-high heat. Add pork and sear well on all sides. (You may have to do this in more than 1 batch.)
- Place Dutch oven uncovered in a 300 degree oven for 2 1/2 hours. Remove and let cool.Shred pork with 2 forks and set aside.Pour the liquid through a fine-meshed strainer into a large measuring cup. Discard any oil on top.
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