Red Eye Hash Recipes

POTATO HASH

Steps:

• Pierce both potatoes a few times, put in the microwave and cook on high until cooked through, 5 to 10 minutes. Carefully remove the skin from the sweet potato. Dice both potatoes and set aside.
• In a medium skillet, melt 2 tablespoons of the butter over medium heat. Add the bell peppers, squash, zucchini and onions and cook for a few minutes. Add the diced potatoes to the veggies and cook until golden brown. Season with salt and pepper.
• In a separate pan, melt the remaining tablespoon of butter over medium heat and crack in the eggs. Cook until the whites have set, 3 to 4 minutes.
• Serve up the hash with a fried egg on top of each portion.

HAM AND RED-EYE GRAVY

Steps:

• Put the ham in a shallow container; pour milk over ham.
• Cover and refrigerate 8 hours.
• Remove ham from milk.
• Cut slashes in fat to keep from curling.
• Cook 1 slice of ham in 1 tablespoon oil in a heavy (cast-iron, preferably) skillet over low heat until light brown, turning once.
• Remove from skillet and keep warm.
• Drain off pan drippings and reserve for gravy.
• Repeat procedure with remaining oil and ham.
• Add reserved pan drippings, coffee, and pepper to skillet; bring to a boil and stir constantly.
• Lower heat and simmer 3 minutes.
• Serve gravy with ham and hot biscuits.

RED-EYE HASH

Steps:

• Peel and grate beets and potatoes.
• Put butter in a large skillet over medium-high heat. When it's hot, add onion and ham, and cook until the onion is tender, about 5 minutes. Add the beets and potatoes and cook until tender, 15 minutes; remove from skillet.
• Deglaze skillet with coffee and cream. Spoon over the vegetables. Garnish with scallions.

OVER EASY HAM STEAK WITH RED-EYE GRAVY

Steps:

• In a medium saucepan over moderate heat, melt the butter. Add chicken and brown skin side down. Turn over and add chopped onion. Cook until soft and starting to color about 6 to 8 minutes. Cover with chicken stock, and add the coffee and brown sugar, if using. Reduce heat to medium and cook the red eye gravy until thick enough to coat the back of the spoon, about 2 to 4 hours. Strain stock into a large bowl and reserve. The chicken can be used for another recipe or discarded.
• Preheat a large heavy bottomed frying pan over medium-high heat. Season ham steaks with black pepper and add to the hot skillet. Cook until golden brown on each side, 6 to 8 minutes and transfer to serving plates.
• In the same skillet, once steaks have been removed, reduce heat to medium and fry the eggs to desired doneness.
• Cover the steaks with red-eye gravy and crown with a fried egg. This dish can be served with potatoes, hash browns or biscuits, if desired.

RED FLANNEL HASH

Steps:

• In a large skillet, heat oil over medium-high heat. Add all remaining ingredients. Reduce heat to low; cook and stir until lightly browned and heated through, 20 minutes.

BAKED POTATOES WITH RIB-EYE STEAK HASH

Steps:

• Preheat oven to 400°F
• Rub potatoes with vegetable oil; sprinkle with coarse salt.
• Pierce potato with fork several times and place directly on oven rack with a baking sheet on a lower rack to catch any drips.
• Bake until tender, about 1 hour.
• Sprinkle steak with salt and pepper.
• Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add steak and sear until brown but still very rare, about 2 minutes per side.
• Transfer steak to plate.
• Reduce heat to medium. Add bell peppers, onion, and jalapeños to skillet. Sauté until peppers are soft and onion caramelizes, about 30 minutes.
• Cut steak crosswise into 1/4-inch-thick slices. Halve slices lengthwise into strips.
• Add cream, chopped thyme, and steak to pepper mixture.
• Simmer until steak is heated through and cream thickens slightly, about 1 minute. Season to taste with salt and pepper.
• Cut cross in potatoes and press on sides to open slightly.
• Add salt, pepper, and 1 teaspoon butter to each and mash slightly with fork. Top each with steak mixture.
• Garnish with thyme if desired.

RED EYE GRAVY

Steps:

• Dissolve ham stock and coffee granules in water in a large mixing bowl to create a stock.
• Melt butter in a medium saucepan over medium-high heat; add flour. Cook butter and flour, stirring constantly, until brown, to create a roux, about 5 minutes. Add gravy stock mixture 1/2 cup at a time, stirring constantly, until it resembles the consistency of a gravy, 5 to 7 minutes. Season with black pepper. Remove from heat. Serve warm with meal of choice.

STEAK HASH

Steps:

• In a large skillet, saute the green pepper and onion in oil until tender. Stir in potatoes. Reduce heat; cover and cook over low heat for 10 minutes or until the potatoes are heated through, stirring occasionally. , Add steak, garlic powder, salt and pepper. Sprinkle with cheese. Cover and cook on low 5 minutes longer or until heated through and cheese is melted; keep warm. Prepare eggs as desired. Divide hash among four plates and top with an egg.

BAKED POTATOES WITH RIB-EYE STEAK HASH

Steps:

• Preheat oven to 400°F. Rub potatoes with olive oil; sprinkle with coarse salt. Place on baking sheet. Pierce with fork. Bake until tender, about 1 hour.
• Sprinkle steak with salt and pepper. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add steak and sear until brown but still very rare, about 2 minutes per side. Transfer steak to plate. Reduce heat to medium. Add bell peppers, onion, and jalapeños to skillet. Sauté until peppers are soft and onion caramelizes, about 30 minutes.
• Cut steak crosswise into 1/4-inch-thick slices. Halve slices lengthwise into strips. Add cream, chopped marjoram, and steak to pepper mixture. Simmer until steak is heated through and cream thickens slightly, about 1 minute. Season to taste with salt and pepper.
• Cut cross in potatoes and press on sides to open slightly. Add salt, pepper, and 1 teaspoon butter to each and mash slightly with fork. Top each with steak mixture. Garnish with marjoram.