Cowboy Hash And Eggs With Texas Toast Recipes

THAI GREEN CHILI STIR FRY ON BED OF SHREDDED LETTUCE

Steps:

• Peel the tough outer layers of the lemongrass to expose the inner pale yellow layer. Trim 2 inches from the bottom, cutting away the bulb. Slice until the tops become tough. Add the pieces to a small pot over medium heat and add the stock and 1/2 cup water. Bring to a simmer and allow to reduce by half. Strain, reserving the liquid.Into a food processor add the cooked lemongrass, chilies, shallot, garlic, ginger, sugar, cilantro, mint, cumin, coriander, Tamari, pepper, lime juice and salt (if not using the fish sauce). Process into a paste.Heat the oil in a wok or large sauté pan over high heat; add the chicken and brown. Remove to a plate. Add a drizzle more oil and stir fry the bell peppers and onion for 2 minutes. Stir in the paste for 1 minute, then add the reserved liquid and stir. Return the chicken to the pan. Serve the stir fry on a bed of shredded lettuce.

TEXAS TOAST

Steps:

• Brush 1 side of each bread slice with olive oil. Heat a skillet over medium heat. Add bread, oiled side down, to skillet and cook until golden, about 2 minutes per side.

GREEK COWBOY HASH AND EGGS

Steps:

• Heat 2 tablespoons olive oil in a skillet over medium heat. Cook the potatoes in the heated oil until they begin to soften, about 5 minutes. Add the onion and garlic; continue cooking until the onions sweat and begin to caramelize. Season with chipotle chile powder, cumin, coriander, salt, and pepper; stir. Transfer to a bowl and cover with a plate to retain the heat.
• Pour 2 tablespoons olive oil into the skillet and return to medium heat. Crack the eggs into the heated oil and cook until they begin to turn opaque; flip and continue cooking until no clear white remains. (Don't overcook the eggs -- the best part of this meal is the smoothness that the yolk adds to the mix). Place the cooked eggs atop the potato mixture. Top with cilantro, feta cheese, and avocado to serve.

COWBOY CHRISTMAS BREAKFAST

Steps:

• Put oven rack in middle position and preheat oven to 375°F. Generously butter bottom and sides of a 13- by 9-inch baking dish.
• Cook sausage in a 12-inch heavy skillet over moderately high heat, stirring frequently and breaking up any large lumps with a fork, until browned, about 10 minutes. Pour off fat from skillet, then cool sausage to room temperature.
• Cut half of bread into 1-inch-thick slices and reserve remaining half for another use. Pulse butter (1/2 stick) and garlic in a food processor until smooth. Spread a thin layer of garlic butter on both sides of each bread slice, arranging bread in 1 layer in bottom of baking dish. Sprinkle sausage on top.
• Whisk together eggs, milk, salt, and pepper in a large bowl until frothy, then whisk in scallions and half of cheese. Pour egg mixture over sausage (bread will float to the top), pushing down on bread with a spatula to help it absorb liquid. Sprinkle with remaining cheese.
• Bake, tightly covered with a large sheet of buttered foil (buttered side down), 30 minutes, then carefully remove foil and bake until top is slightly puffed and custard is set in center, about 20 minutes more. Transfer baking dish to a rack and let stand 10 minutes. Cut into 12 squares and serve immediately.

COWBOY HASH AND EGGS WITH TEXAS TOAST

Steps:

• Make the hash: chop all vegetables; pierce potatoes with a fork and microwave on HIGH for 5 minutes; remove potatoes from microwave and cool 5 minutes or until cool enough to handle.
• While potatoes are cooking, add chopped bacon to a big skillet over med-high heat; brown until crisp; remove to paper towels to drain; wipe pan and return to heat.
• Preheat broiler to high.
• Chop or wedge potatoes.
• Add olive oil to skillet you cooked the bacon in; then add potatoes.
• Cook potatoes until brown and crisp, 2 minutes on each side.
• Make the salsa: combine the salsa ingredients in a small bowl; set aside.
• Back to the hash: add mushrooms to the potatoes; brown mushrooms 1 -2 minutes, then add the peppers and onions; add grill seasoning, then hot sauce.
• Cook until vegetables are just tender and potatoes are cooked through, 3-5 minutes longer.
• Turn off heat and add bacon back to pan; combine bacon with the vegetables then add the cheese to pan to evenly cover the mixture.
• Tent the skillet with foil to gently melt the cheese over vegetables and potatoes and to retain heat.
• Fry eggs: heat a nonstick griddle pan over medium heat.
• Add 1 tablespoon butter to warm pan and let it melt.
• Crack eggs onto griddle and fry to desired doneness (eggs may be cooked over easy or scrambled as well, as you like).
• Make the toast: place bread slices under broiler and toast 6 inches from heat on both sides.
• Place 2 tablespoons butter in a small cup with the clove of garlic and cayenne pepper; melt in microwave 30 seconds.
• Brush toast with butter mixture and sprinkle with parsley.
• Transfer vegetable/bacon hash to plates; top each portion with a single fried egg; serve with Texas toast and serve salsa on the side.