Country Hash Recipes

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COUNTRY-STYLE SAUSAGE HASH



Country-Style Sausage Hash image

This will become a family favorite for breakfast or, really, any time of the day. Using frozen potatoes cuts down on prep time, while Jimmy Dean Premium Pork Sausage adds a rich layer of flavor.

Provided by JimmyDean

Categories     Breakfast Sausage

Time 40m

Yield 4

Number Of Ingredients 9

4 tablespoons canola or vegetable oil, divided
3/4 (1-pound) package Jimmy Dean Premium Pork Sausage
4 cups frozen hash brown potatoes, thawed
½ cup diced white onion
1 cup diced green bell pepper
2 teaspoons salt
1 teaspoon ground black pepper
4 fried eggs
1 avocado, sliced

Steps:

  • In a large skillet, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook for 8 to 10 minutes until browned, stirring frequently to break up the sausage into small pieces, then drain. Remove the sausage and set aside.
  • In the same skillet, heat the remaining oil for 30 seconds. Carefully add the potatoes and fry until they begin to turn golden brown, 10 to 15 minutes. Stir occasionally so that the potatoes do not stick or burn.
  • Add onions, peppers, salt, and pepper, and cook for an additional 5 minutes. Add the sausage and stir well.
  • Serve with the fried eggs and avocado slices on top to get more nutrition from the meal.

COUNTRY HASH



Country Hash image

Not everything Feniger serves at her restaurant is typical street food, and here's a delicious case in point. The intriguing combination of shredded brisket, diced root vegetables, and apples is based on a recipe that Feniger's grandmother Sylvia Morgan often made for family meals in Toledo, Ohio. Roasted poblano chiles, a nod to the chef’s days at Santa Monica's Border Grill, add a spark of heat, and a fried egg makes it enormously satisfying.

Provided by Susan Feniger

Categories     Egg     Onion     Potato     Brunch     Dinner     Brisket     Bell Pepper     Rutabaga     Chile Pepper     Gourmet     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 11

Braised beef brisket
1/4 cup Dijon mustard
3 tablespoons Worcestershire sauce
2 medium fresh poblano chiles (1/2 pound total)
1 medium Yukon Gold potato (1/2 pound)
1 medium rutabaga (1/2 pound)
1 medium Fuji or Gala apple
1 stick plus 3 tablespoons unsalted butter, divided
1 small white onion, finely chopped
1 medium red bell pepper, cut into 1/2-inch pieces
6 large eggs

Steps:

  • Finely shred brisket and transfer to a bowl, then mix with mustard and Worcestershire sauce until combined well.
  • Roast poblanos on their sides on racks of gas burners over medium-high heat, turning with tongs, until skins are blistered and slightly charred, 4 to 6 minutes. (Or broil on rack of a broiler pan about 2 inches from heat.) Immediately transfer to a large bowl and cover tightly, then let stand 10 minutes. Carefully rub off skins from poblanos. Cut open lengthwise and remove stems and seeds, including attached ribs. Wipe poblanos clean with a paper towel if necessary, then cut into 1/4-inch dice and transfer to a large bowl.
  • Peel potato, rutabaga, and apple and cut into 1/2-inch cubes, then cook in 1/2 stick butter with 3/4 teaspoon salt and 1/4 teaspoon pepper in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden in spots and just tender, 10 to 12 minutes. Transfer to bowl with poblanos.
  • Cook onion in 3 tablespoons butter with 1/2 teaspoon salt and 1/4 tsp pepper in same skillet, stirring occasionally, until golden, about 8 minutes. Add bell pepper and cook, stirring occasionally, until just tender, 6 to 8 minutes more. Transfer to bowl with poblano mixture. Stir brisket into hash until combined.
  • Preheat oven to 250°F with rack in middle.
  • Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides. Add half of hash to skillet and cook, turning portions occasionally, until browned and crisp in spots, 12 to 14 minutes. Transfer to a large (17-by 11-inch) 4-sided sheet pan and keep warm in oven. Cook remaining hash in same manner in 1 tablespoon butter. Transfer to sheet pan in oven.
  • Rinse and wipe out skillet. Fry eggs in 2 batches with 1 tablespoon butter per batch over medium heat. Serve eggs over hash.

TURKEY HASH WITH COUNTRY GRAVY



Turkey Hash with Country Gravy image

Provided by Sandra Lee

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 11

1/2 pound hot Italian sausage, casings removed
1/2 cup frozen chopped onions
1/2 cup frozen chopped green pepper (recommended: Pict Sweet)
2 tablespoons chopped pimientos
2 tablespoons canola oil
2 cups leftover stuffing
2 eggs
2 cups diced turkey meat
Leftover gravy
Milk
6 poached eggs

Steps:

  • Heat a large skillet over medium-high heat. Crumble sausage into skillet. Add onions, peppers, and pimientos. Cook 6 to 8 minutes or until sausage is just cooked through, stirring often to break up sausage. Transfer to a large bowl. Clean pan and heat oil.
  • Add stuffing, eggs and turkey to bowl with sausage mixture and stir to combine. Add to heated pan and press down with spatula until bottom of skillet is covered with hash. Brown 5 to 7 minutes untouched. Use a spatula to flip over hash and continue to cook another 5 to 7 minutes.
  • Meanwhile, take leftover gravy and heat in a saucepan over medium heat. As gravy heats up, whisk in enough milk to thin to desired consistency.
  • Serve hash topped with poached egg and warmed turkey country gravy.

COUNTRY HASHED BROWNS



Country Hashed Browns image

Provided by Ina Garten

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 8

5 tablespoons unsalted butter
1 1/2 pounds boiling potatoes, peeled and 1/2-inch diced
1 1/2 cups chopped yellow onions (2 onions)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced fresh flat-leaf parsley
2 tablespoons minced scallions, white and green parts
1/2 pound smoked ham slices, 1/2-inch diced

Steps:

  • Melt the butter in a large (10 to 12-inch) saute pan. Add the potatoes, onions, salt, and pepper and cook over medium-low heat for 15 to 20 minutes, turning occasionally with a flat spatula, until the potatoes are evenly browned and cooked through. (Allow the potatoes to cook for 5 minutes before turning.) Turn off the heat and add the parsley, scallions and ham. Reheat on top of the stove or over a hot charcoal grill.
  • Cook's Note: Use any leftover potatoes in Potato Basil Frittata (see recipe) for lunch.
  • You can peel and dice the potatoes early and keep them in the refrigerator in a bowl of cold water. Drain them and dry them well with paper towels before frying.

COUNTRY-STYLE CASSEROLE



Country-Style Casserole image

This creamy chicken dish, which uses convenient frozen hash browns, pairs tangy mustard with a hint of honey. "Even my little sister, who is a picky eater, comes back for seconds," reports Katie Shea of Brigham City, Utah.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 8

2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
3/4 cup mayonnaise
1/2 cup milk
3 tablespoons honey
2 tablespoons Dijon mustard
4 cups cubed fully cooked ham or cubed cooked chicken
1 package (26 ounces) frozen shredded hash brown potatoes
3 cups frozen sliced carrots, optional

Steps:

  • In a large bowl, combine the first five ingredients. Stir in the ham, hash browns and carrots if desired. Transfer to a greased 13-in. x 9-in. baking dish. , Cover and bake at 350° for 45-50 minutes. Uncover; bake 15-20 minutes longer or until bubbly.

Nutrition Facts : Calories 429 calories, Fat 25g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 576mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 2g fiber), Protein 24g protein.

COUNTRY BRUNCH SKILLET



Country Brunch Skillet image

Using frozen hash browns and packaged shredded cheese shaves minutes off the prep time of this skillet egg dish, making it an appealing meal you can put together quickly. -Elvira Brunnquell, Port Washington, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 6 servings.

Number Of Ingredients 8

6 bacon strips
6 cups frozen cubed hash brown potatoes
3/4 cup chopped green pepper
1/2 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
6 large eggs
1/2 cup shredded cheddar cheese

Steps:

  • In a large skillet over medium heat, cook bacon until crisp. Remove bacon; crumble and set aside. Drain, reserving 2 tablespoons of drippings. Add the potatoes, green pepper, onion, salt and pepper to drippings; cook and stir for 2 minutes. Cover and cook for about 15 minutes or until potatoes are browned and tender, stirring occasionally. , Make six wells in the potato mixture; break one egg into each well. Cover and cook on low heat for 8-10 minutes or until eggs are completely set. Sprinkle with cheese and bacon.

Nutrition Facts : Calories 304 calories, Fat 21g fat (8g saturated fat), Cholesterol 238mg cholesterol, Sodium 689mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 13g protein.

COUNTRY HAM AND HOMINY HASH



Country Ham and Hominy Hash image

A good hash is like soup: you can toss together all the odds and ends from your fridge and pantry and end up with something rustic and hearty that is much more than the sum of its parts.

Yield serves 4 to 6

Number Of Ingredients 13

One 4-ounce piece country ham
1 bay leaf
3 or 4 black peppercorns
2 russet potatoes (about 1 pound), peeled and chopped
2 cups cooked hominy, rinsed and drained
1 onion, chopped
2 tablespoons chopped fresh parsley
Sea salt and freshly ground black pepper
2 tablespoons olive oil, plus more if needed
1 tablespoon unsalted butter
2 teaspoons distilled white vinegar
Pinch of sea salt
1 or 2 large eggs per person

Steps:

  • Place the ham in a pot with the bay leaf and peppercorns. Cover with water and simmer for about 1 hour, until the ham is fork-tender (see Know-how, page 172). Add the potatoes and simmer for 10 minutes more, until the potatoes are just beginning to get tender. Strain the ham and potatoes from the pot, reserving about 1/4 cup of the liquid, removing and discarding the bay leaf, and set aside.
  • Using two forks, shred the ham into bite-size pieces and place in a large bowl. Add the potatoes, hominy, and onion. Stir in the reserved cooking liquid and parsley and season to taste with salt and pepper. (Country ham is salty, so be sure to taste before adding any extra salt.)
  • Heat the olive oil and butter in a large nonstick or cast-iron skillet over medium-high heat until hot. Add the ham-potato mixture and spread into a flat cake. Cover with a splatter screen or lid and cook until crispy, 4 to 5 minutes. Flip and re-form the cake. Cover and cook, adding a little more oil if needed, until crispy on the other side. Remove from the heat and cover.
  • Fill a large skillet with water about 2 inches deep and bring to a boil. Add the vinegar and salt and reduce the heat to a simmer.
  • Add the eggs one at a time and poach for 2 to 3 minutes, until the whites set and a thin, translucent film forms over the yolks (see Know-how, page 86). Use a slotted spoon to gently transfer the eggs to a paper towel-lined platter to drain.
  • Divide the hash evenly between individual serving plates, place 1 or 2 eggs on top of each, and serve hot.
  • For a more rustic interpretation of this dish, make a hole in the hash, crack the eggs in the hole, and cover to fry, rather than poach, to your liking. For a sweet-and-savory combination, substitute sweet potatoes for the russets, and for a crispy finish, scatter fried oysters on top. Or, make a cheesy variation by layering the hash mixture with Gruyère cheese in a skillet to form one large cake and sauté until brown and crispy. Slide the cake out of the skillet and cut into 4 to 6 wedges, then assemble the dish as for the main recipe.
  • Hominy is the name for corn kernels that have been hulled to remove the bran and germ. Lye hominy is hulled by soaking the corn kernels in a weak lye solution-a very traditional, centuries-old Native American method-and pearl hominy is hulled mechanically. It is then dried and either ground to make our beloved hominy grits or boiled whole to make what New Orleansians call "big hominy." You can buy hominy canned, meaning precooked, or dried, in which case it will need to be presoaked and boiled in the same manner as dried beans.

CORNED BEEF HASH



Corned Beef Hash image

A combination of corned beef, potatoes, and onions. A quick and easy meal.

Provided by Jodi McRobb

Categories     Breakfast and Brunch     Potatoes

Time 40m

Yield 6

Number Of Ingredients 4

6 large potatoes, peeled and diced
1 (12 ounce) can corned beef, cut into chunks
1 medium onion, chopped
1 cup beef broth

Steps:

  • In a large deep skillet, over medium heat, combine the potatoes, corned beef, onion, and beef broth. Cover and simmer until potatoes are of mashing consistency, and the liquid is almost gone. Mix well, and serve.

Nutrition Facts : Calories 434.3 calories, Carbohydrate 66.2 g, Cholesterol 48.2 mg, Fat 8.8 g, Fiber 8.4 g, Protein 23.3 g, SaturatedFat 3.6 g, Sodium 717.7 mg, Sugar 3.7 g

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