BEEF AND POTATO HASH
Provided by Valerie Bertinelli
Categories side-dish
Time 8h40m
Yield 2 to 3 servings
Number Of Ingredients 17
Steps:
- Melt the butter in a large nonstick skillet over medium-high heat. Add the scallions, potatoes, 1/2 teaspoon salt, and pepper to taste. Cook, stirring occasionally, until the potatoes are golden brown and just tender, about 10 minutes; reduce the heat slightly if necessary to prevent the potatoes from burning. Add the beef and cook, stirring, until hot, about 5 minutes. Season with salt and pepper, and stir in the parsley.
- Combine the chuck, bell peppers, onions, garlic, tomatoes, Italian seasoning, fennel seeds, 2 1/2 teaspoons salt, and some pepper in a slow cooker. Cook on the low setting for 8 hours. Use a ladle to remove some of the excess fat from the surface, then coarsely shred the beef with two forks. Season with salt and pepper.
BRAUNSCHWEIGER POTATO HASH
I was making breakfast one morning and decided I wanted some kind of meat to go with my eggs and fried potatoes. All we had on hand was some braunschweiger, so I tossed some in the pan with the potatoes and this dish was born.
Provided by Keri
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat vegetable oil in a large skillet over medium heat. Stir potatoes into hot oil to coat; season with garlic powder and onion powder. Place a cover on the skillet and cook, stirring occasionally, until the potatoes are browned and tender, about 15 minutes. Drain excess oil.
- Mash braunschweiger into the potato mixture. Cook and stir until the braunschweiger is hot and slightly crisp, about 5 minutes. Season with salt and pepper to serve.
Nutrition Facts : Calories 474 calories, Carbohydrate 39.9 g, Cholesterol 102.1 mg, Fat 30 g, Fiber 4.8 g, Protein 12.7 g, SaturatedFat 7.5 g, Sodium 709.7 mg, Sugar 2 g
EGGS BENNY WITH SMOKED PAPRIKA HOLLANDAISE AND POTATO HASH
Steps:
- For the potato hash: Coat a large cast-iron skillet with olive oil and heat over medium-high heat. Add the potatoes and cook, turning occasionally on all sides, until they begin to brown, 6 to 8 minutes. Add the onions and bell peppers and cook for 4 to 5 minutes until they begin to brown and the potatoes start to get crispy. Add the garlic and cook for 1 to 2 minutes until fragrant. Season to taste with kosher salt.
- For the eggs benny with smoked paprika: Cook the nduja in a small saute pan over medium-high heat until browned, 5 to 6 minutes.
- Whisk the egg yolks and lemon juice in a heatproof glass bowl over a double boiler until pale, foamy and thickened. Very gradually stream the clarified butter into the egg yolks while whisking. If the sauce gets too thick, you can add some hot water a little at a time until it reaches the right consistency. The sauce should be thick but still flow. Season with the smoked paprika and 1/2 teaspoon salt.
- Fill a large stockpot halfway with water and bring to a rolling boil, then lower the heat until there are no bubbles. Place the vinegar into a small bowl and crack the eggs into the vinegar; the vinegar will help the egg whites set. Swirl a slotted spoon in the water to create a vortex and pour the bowl of vinegar and eggs into the center of the vortex. Poach for about 2 minutes. Using the slotted spoon, remove the eggs and place the spoon on a towel to catch the excess liquid.
- To assemble, spread the nduja on each of the toasted English muffins, place a poached egg on each muffin and smother with the smoked paprika hollandaise sauce. Serve alongside the potato hash.
POTATO HASH RECIPE
This delicious Potato Hash Recipe is perfect for a weekend breakfast! Crispy bacon and potatoes are cooked with tender peppers and onions for a breakfast skillet packed with flavor.
Provided by Farmlife DIY
Categories Breakfast
Time 35m
Number Of Ingredients 9
Steps:
- Carefully slice the bacon into small pieces. Heat your skillet to medium heat and cook bacon until crisp, approximately 4 minutes, stirring often. When bacon is crisp remove from skillet and place on a paper towel.
- Drain off the bacon grease, reserving about 1 tablespoon of the grease in the skillet.
- Toss the potatoes in a large plastic bag or bowl and toss with one tablespoon of olive oil, coat well. Toss the potatoes in the spices until evenly coated.
- Add the potatoes to the skillet in an even layer. Fry the potatoes at least 5 minutes, without stirring. Stir occasionally and cook about 10 minutes until they are fork tender.
- Add the peppers and onions and the last tablespoon of olive oil if needed, cook, stirring occasionally until tender. This should take 5-7 minutes.
- Sprinkle bacon on top and serve immediately. Top with eggs, avocados, hot sauce, or other additions if preferred.
Nutrition Facts : Calories 387 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 18.6 milligrams cholesterol, Fat 25.8 grams fat, Fiber 6.4 grams fiber, Protein 7.6 grams protein, ServingSize 1/4 of the skillet, Sodium 361 milligrams sodium, Sugar 7 grams sugar
BONNIE'S HASH BROWN POTATO PIE
This very pretty pie, with green and red colors, is a great dish for Christmas morning breakfast. it is similar to a Denver Omelet, with peppers, onions and chopped ham, only better! All baked in a hash brown potato crust. We served a poached egg over each piece of this pie. It is a keeper. Enjoy! Recipe on a card from the store. Photos are my own.
Provided by BonniE ! @ReikiHealsTheSoul
Categories Breakfast Casseroles
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees. Put the hash brown potatoes on the bottom and up the sides of an ungreased 9 inch pie plate. Drizzle the melted butter over the potatoes and pat into place to form crust. Place the dish in the microwave for 2 minutes on high. Remove the dish and bake at 425 degrees for 25 minutes.
- Reduce oven temperature to 350 degrees. Layer the chopped ham, shredded cheese, red bell pepper, onion and jalapeno over the baked crust.
- Whisk the eggs, milk, salt and pepper in a bowl until blended and pour over the prepared layers. Bake for 25 to 30 minutes or until a knife inserted in the center comes out clean. Cover loosely with tin foil and let sit for about 10 minutes until set.
- This is how it looks! Enjoy!
HASH BROWNS POTATO PIE
Make and share this Hash Browns Potato Pie recipe from Food.com.
Provided by Fluffy
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees.
- Beat together eggs and milk in medium bowl.
- Stir in potatoes, green onions, salt, and pepper, sauce.
- Stir in 1 cup of the cheese and half the bacon.
- Pour into a greased 9 inch pie plate.
- Bake 25 to 30 minutes.
- Sprinkle with remaining bacon and 1/2 cup cheese over top.
- Continue baking for 3 to 4 minutes.
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4.5/5 (8)
- Place a rack in upper third of oven; preheat to 425°. Toss potatoes in a large bowl with ¼ cup oil (using a bowl will help get the slices well coated, which means they’ll get super crisp in the oven). Season generously with salt.
- Transfer potatoes to a rimmed baking sheet and spread out into an even layer (it’s fine to have them piled on top of each other; just keep them even). Roast, undisturbed, until browned and very crisp (top and bottom), 40–50 minutes. Let cool 5 minutes.
- Heat remaining 2 Tbsp. oil in a large nonstick skillet over medium-high. Crack eggs into pan and fry, spooning oil over whites, until set, about 3 minutes.
- Divide potatoes among plates and top each with an egg, some smoked fish, and crème fraîche. Spoon roe over and scatter some dill and onion on top.
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