Rainbow Hash Recipes
BREAKFAST HASH
Provided by Ree Drummond : Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Line a plate with a paper towel and set aside. Heat a large nonstick skillet over medium-high heat. Fry the bacon, stirring occasionally, until crisp, 4 to 5 minutes. Remove the bacon to the lined plate with a slotted spoon or spatula.
- Remove all but 2 tablespoons of grease from the skillet, reserving the remaining grease. Fry the eggs in the bacon fat for 2 to 3 minutes. Remove to a plate and cover with a paper towel to keep warm.
- Add 1 more tablespoon bacon grease and turn up the heat to high. Add the sweet potatoes, parsnips, Brussels sprouts, onion, garlic and some salt and pepper, then cook, stirring occasionally, for 3 to 4 minutes. Deglaze the pan with 1/4 cup of water, then put the lid on and steam for 1 to 2 minutes.
- Place fried eggs on top of hash and sprinkle over the bacon, diced tomatoes, goat cheese, parsley and basil.
RAINBOW HASH
To entice my family to eat outside their comfort zone, I use lots of color. This happy hash combines sweet potato, carrots, purple potato and kale. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over medium heat. Cook and stir potatoes, carrot and seasonings until vegetables are tender, 10-12 minutes. Add kale and garlic; continue cooking until vegetables are lightly browned and kale is tender, 2-4 minutes.
Nutrition Facts : Calories 304 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 523mg sodium, Carbohydrate 43g carbohydrate (12g sugars, Fiber 5g fiber), Protein 4g protein.
RAINBOW VEGETABLE HASH BROWNS
Make and share this Rainbow Vegetable Hash Browns recipe from Food.com.
Provided by Shannon Kaplan
Categories Breakfast
Time 26m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Place all shredded vegetables into a colander and squeeze them to remove excess moisture. Transfer mixture to a large bowl.
- Add red onion, red bell pepper, nutritional yeast, paprika, garlic powder, salt and mix to combine.
- Place olive oil in a large nonstick skillet. Add vegetable mixture and flatten firmly with a spatula to cover the bottom of the skillet. Cook over medium heat for 5 minutes without stirring. Stir mixture and flatten firmly again with the spatula. Cook for 5 more minutes without stirring. Stir and flatten again, and continue to cook for 5-10 minutes longer or until veggies are tender and golden brown. Serve hot.
Nutrition Facts : Calories 168.3, Fat 4.1, SaturatedFat 0.6, Sodium 345.6, Carbohydrate 30.4, Fiber 5.5, Sugar 7.4, Protein 4.9
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