GREEN CHILI CHOPS WITH SWEET POTATOES
It takes only a few minutes to combine the ingredients in a slow cooker, and you'll have a filling, healthy dinner waiting for you at the end of the day. We like to serve it with fresh-baked garlic bread. -Marina Ashworth, Denver, Colorado
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a 6-qt. slow cooker, combine sweet potatoes, onion, green pepper, corn, salt and pepper. Top with pork chops. In a small bowl, mix enchilada sauce, sour cream and teriyaki sauce; pour over meat., Cook, covered, on low until meat is tender, 6-8 hours.
Nutrition Facts : Calories 495 calories, Fat 17g fat (7g saturated fat), Cholesterol 102mg cholesterol, Sodium 909mg sodium, Carbohydrate 45g carbohydrate (16g sugars, Fiber 5g fiber), Protein 39g protein.
BOBBY FLAY'S SWEET POTATO-CHICKEN HASH W/GREEN CHILE HOLLANDAISE
Make and share this Bobby Flay's Sweet Potato-Chicken Hash W/Green Chile Hollandaise recipe from Food.com.
Provided by Chef GreanEyes
Categories One Dish Meal
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 16
Steps:
- To prepare hash: In medium saucepan, cover potatoes with cold water and bring to boil over high heat.
- Reduce heat and simmer until tender, 25 to 30 minutes.
- Drain potatoes, peel and cut into 1/2-inch cubes.
- Season chicken breast with salt and pepper and place in saucepan of simmering water. Poach 10-12 minutes or until cooked through.
- Cut each breast into 1/2-inch cubes.
- Place potatoes, chicken, scallion, cilantro, chipotles and honey in a large bowl and mix gently until combined, season with salt and pepper.
- Form into 4 equal-sized patties. Heat oil in a large saute pan until just smoking.
- Season patties with salt and pepper to taste and saute patties on each side until golden brown. Keep warm.
- To prepare poached eggs: Heat water and vinegar until simmering in a large frying pan.
- Break each egg into a cup and gently add to the water.
- Poach for 4 to 5 minutes, or until yolk is nearly cooked.
- Remove eggs from the pan with a slotted spoon to drain liquid and top each hash patty with 1 poached egg.
- Green chile hollandaise: Place yolks, salt, pepper in a blender and mix until smooth.
- Slowly, drop by drop add warm butter to mixture and blend until emulsified.
- Place in a bowl and fold in chopped poblano peppers.
- Serve immediately or place bowl over a pot of simmering water to keep warm, stirring occasionally.
CHILI SWEET POTATO HASH WITH FRIED EGGS AND FRESH TOMATO SALSA B, L OR D MEAL: GOOD FOR BREAKFAST, LUNCH OR DINNER
Provided by Rachael Ray : Food Network
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat a large nonstick skillet over medium high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Add the breakfast sausage and break it up with the back of a wooden spoon into little chunks, brown sausage for 3 minutes. Add the sweet potatoes and 3/4 of the chopped red onion to the sausage, season with chili powder, cumin, coriander, salt and pepper, stir frequently and cook for 10 to 12 minutes, or until the potatoes are nice and tender.
- While the hash is cooking, in a small bowl combine the tomatoes, jalapeno, and the remaining chopped red onion, cilantro, lime juice and a little salt and pepper.
- Once the hash is cooked, add the chopped parsley, stir to combine and transfer hash to a serving platter. Sprinkle with the cheese and cover with aluminum foil, the cheese will melt while you make the fried eggs.
- Wipe clean the skillet you made the hash in, return it to the cook top over medium-high heat and add the butter. Once the butter has melted, crack each of the eggs into the skillet, season with a little salt and pepper and fry to desired doneness. Eggs may, of course, be scrambled as well. As you like!
- Transfer the fried eggs to the top of the hash, sprinkle with the fresh tomato salsa and serve.
YUKON GOLD AND GREEN CHILE HASH
Provided by Bobby Flay
Categories side-dish
Time 1h35m
Yield 2 to 3 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Cut the top third of the garlic off and discard. Place the garlic head into a piece of foil and sprinkle with salt and pepper. Add some olive oil and enclose in the foil. Put into the oven and roast until golden and tender, 30 to 35 minutes.
- Increase the oven to 375 degrees F.
- Place the poblano on a sheet pan and into the oven. Roast, about 25 minutes. Remove the poblano from the oven and place into a bowl. Cover with plastic wrap and allow to steam, about 10 minutes. Peel, stem, seed and dice the poblano. Set aside.
- Place the diced potatoes into a pot and cover with water. Season the water with salt and turn the heat to medium-high. Cook until tender, and then drain.
- To a cast-iron pan over medium-high heat, add the butter, canola oil and shallots. Allow the shallots to sweat, 2 to 3 minutes. Add the drained potatoes in one layer and allow them to crust and brown, about 5 minutes. Add the poblano and piquillo peppers. Smash 2 of the roasted garlic cloves and toss to combine. Add the cilantro and toss to combine. Taste and season if necessary.
SWEET POTATO-CHICKEN HASH WITH POACHED EGGS WITH GREEN CHILE HOLLANDAISE
Steps:
- To prepare the hash: In a medium saucepan, cover the potatoes with cold water and bring to a boil over high heat. Reduce the heat and simmer until tender, about 25 to 30 minutes. Drain the potatoes, peel and cut into 1/2-inch cubes. Season the chicken breast with salt and pepper and place in a saucepan of simmering water. Poach for 10-12 minutes or until cooked through. Cut each breast into 1/2-inch cubes. Place the potatoes, chicken, scallion, cilantro, chipotles and honey in a large bowl and mix gently until combined, season with salt and pepper. Form into 4 equal-sized patties. Heat the oil in a large saute pan until just smoking. Season the patties with salt and pepper to taste and saute the patties on each side until golden brown. Keep warm.
- To prepare the poached eggs: Heat the water and vinegar until simmering in a large frying pan. Break each egg into a cup and gently add to the water. Poach for 4 to 5 minutes, or until the yolk is nearly cooked. Remove the eggs from the pan with a slotted spoon to drain the liquid and top each hash patty with 1 poached egg.
- Place the yolks, salt, pepper in a blender and mix until smooth. Slowly, drop by drop add the warm butter to the mixture and blend until emulsified. Place in a bowl and fold in the chopped poblano peppers. Serve immediately or place the bowl over a pot of simmering water to keep warm, stirring occasionally.
WHIPPED GREEN CHILE SWEET POTATOES
The ingredients speak for themselves in this recipe. Very likely to outshine the main dish. If you're interested in a big departure from the norm, give these a shot.
Provided by MechanicalJen
Categories Yam/Sweet Potato
Time 20m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Peel and dice potatoes, place in large saucepan. Add enough water to cover and bring to a coil. Reduce hat and simmer for 10-15 minutes until tender.
- Place potatoes in large bowl. Beat until smooth. Add all remaining ingredients except chiles. Fold in until butter is melted. Fold in chiles.
- To roast chilies, line broiler pan rack with foil & cut holes in foil. Cut chiles in half and remove seeds. Place cut side down on foil-lined pan. Broil 4-6 inches from heat for 8-10 minutes until skims are charred. Place chiles in paper bag for 10 minutes. Peel and discard skins. Coarsely chop chiles.
CHILI HASH
A little micro time, a dash in the pan and you'll have a satisfying meal for those "where-did-the-time-go?" kind of nights. Now you can put up your feet and relax! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 7 minutes or until tender., Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Drain potatoes and add to the skillet. Stir in the chili starter, peas, parsley and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Serve with sour cream if desired.
Nutrition Facts : Calories 431 calories, Fat 14g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 1012mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 9g fiber), Protein 29g protein.
GREEN CHILI WHIPPED SWEET POTATOES
Provided by Florence Fabricant
Categories side dish
Time 30m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Place the potato cubes in a large, heavy saucepan, cover with water, bring to a boil and cook until tender, 15 to 20 minutes. Drain.
- Dry the saucepan, and melt the butter in it. Add the jalapenos, and saute for a minute or so, until they soften.
- Force the drained potatoes through a ricer or a coarse sieve into the saucepan. Stir; then, fold in the maple syrup. Season to taste with salt and pepper.
Nutrition Facts : @context http, Calories 237, UnsaturatedFat 0 grams, Carbohydrate 53 grams, Fat 2 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 572 milligrams, Sugar 16 grams, TransFat 0 grams
SWEET POTATO-CHICKEN HASH WITH POACHED EGGS WITH GREEN CHILE HOL
I've been on a hash kick lately. This one is my favorite. It's really best with the sauce, so don't skip it! It's worth it! From Bobby Flay.
Provided by hepcat1
Categories Breakfast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- To prepare the hash:
- In a medium saucepan, cover the potatoes with cold water and bring to a boil over high heat. Reduce the heat and simmer until tender, about 25 to 30 minutes. Drain the potatoes, peel and cut into 1/2-inch cubes.
- Season the chicken breast with salt and pepper and place in a saucepan of simmering water. Poach for 10-12 minutes or until cooked through. Cut each breast into 1/2-inch cubes.
- Place the potatoes, chicken, scallion, cilantro, chipotles and honey in a large bowl and mix gently until combined, season with salt and pepper. Form into 4 equal-sized patties.
- Heat the oil in a large saute pan until just smoking. Season the patties with salt and pepper to taste and saute the patties on each side until golden brown. Keep warm.
- To prepare the poached eggs:
- Heat the water and vinegar until simmering in a large frying pan. Break each egg into a cup and gently add to the water. Poach for 4 to 5 minutes, or until the yolk is nearly cooked. Remove the eggs from the pan with a slotted spoon to drain the liquid and top each hash patty with 1 poached egg.
- For the sauce:.
- Place the yolks, salt, pepper in a blender and mix until smooth. Slowly, drop by drop add the warm butter to the mixture and blend until emulsified. Place in a bowl and fold in the chopped poblano peppers. Serve immediately or place the bowl over a pot of simmering water to keep warm, stirring occasionally.
Nutrition Facts : Calories 571.4, Fat 39.8, SaturatedFat 18.6, Cholesterol 481.2, Sodium 291.4, Carbohydrate 23.1, Fiber 4, Sugar 8.6, Protein 31
GREEN CHILE HASH BROWNS
This is a very nice potato casserole, given a little "kick" by adding canned green chilies and sharp Cheddar cheese. This is not, however, a really "hot" (picante) dish so you needn't be afraid to serve it to just about everybody. And it is easy; just five ingredients, Recipe comes from a Bon Appetit magazine dating back to 1996,
Provided by Lorraine of AZ
Categories Potato
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F. Grease a 9 x 13-inch glass baking dish.
- Combine all ingredients in a large bowl to blend. Transfer mixture to prepared baking dish.
- Cover and bake 30 minutes. Uncover and bake until top is golden brown, about 45 minutes longer. Serve hot.
Nutrition Facts : Calories 465.7, Fat 30.7, SaturatedFat 15.4, Cholesterol 45.4, Sodium 981.5, Carbohydrate 38.4, Fiber 2.8, Sugar 3.5, Protein 12.8
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