ROASTED POTATO HASH
I had one of the great breakfasts of my life on San Juan Island, north of Seattle, in a dockside coffee shop The grated hash brown potatoes there were cooked in thin sheets and run under the broiler beneath a handful of grated cheese to create crisp pancakes that could be used as a platter on which to serve fried eggs, or as a hat to top them, depending on your mood. When I got home to New York I started making them for dinner, which was labor-intensive and eventually annoying because one of my children wanted them for dinner all the time. Together we worked out a hack. It is this recipe, and you can easily double, and serve with just about anything, especially fried eggs. Omit the bacon if it's not your game, and replace with a couple of tablespoons of butter. Omit the red peppers if you like. Add a drizzle of chipotle mayonnaise on top, if you don't like sour cream, or swap out the chipotle for nothing if you don't like spice. Make the recipe your own. The point is simply to aim for a thick, caramelized crust of potatoes. The interiors will be soft and sweet.
Provided by Sam Sifton
Categories breakfast, brunch, lunch, side dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put the bacon on a large rimmed baking sheet, place in the oven and heat to 400. Cook the bacon through - until it is chewy and going to crisp - approximately 15 minutes. Remove the bacon from the pan, and set aside. There should be a couple of tablespoons of bacon fat in the pan. If there is more, discard it.
- Add the butter to the bacon fat, then put the potatoes, onions and red peppers onto the pan, and stir to coat. Spread the potatoes, onions and red peppers out evenly across the pan, and return it to the oven for 20 minutes or so, then take it out again, and use a spatula to turn everything over. Cook for another 20 minutes or so, or until the potatoes are beginning to crisp, then turn them once more and cook for an additional 10 to 15 minutes.
- Meanwhile, in a small bowl, whisk together the sour cream, lime juice and minced chipotles en adobo, to taste. Season with salt and pepper.
- When the potatoes are well crisped, take the pan out of the oven, and season with salt and pepper. Dice the reserved bacon, and scatter it on top of the potatoes, then top with the shredded cheese. Stir to combine, and return the pan to the oven until the cheese has melted, approximately 3 to 5 minutes. Tip into a mound on a warmed serving tray, drizzle with chipotle sour cream, garnish with the scallions and serve.
Nutrition Facts : @context http, Calories 366, UnsaturatedFat 8 grams, Carbohydrate 32 grams, Fat 21 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 11 grams, Sodium 632 milligrams, Sugar 4 grams, TransFat 0 grams
ROASTED POTATO HASH
This Roasted Potato Hash side dish goes beyond breakfast-you can serve these potatoes with just about anything.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 500 degrees, with rack in lower third. On a rimmed baking sheet, toss together potatoes, onion, and olive oil. Season with salt and pepper. Arrange vegetables in a single layer and roast until onion begins to soften, about 10 minutes.
- Add bell pepper to sheet. Toss and roast until potatoes are tender when pierced with a knife and pepper is soft, about 13 minutes. To serve, sprinkle vegetables with chives.
Nutrition Facts : Calories 222 g, Fat 14 g, Fiber 3 g, Protein 4 g
ROAST BEEF-POTATO HASH
The convenience of frozen hash brown potatoes gives this recipe a jumpstart to creating a golden crisp potato cake that's finished like an open-faced sandwich with roast beef and melty cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat a large nonstick skillet over medium-high heat and add the vegetable oil. Add the frozen hash browns, 3/4 teaspoon salt and a few grinds of pepper. Flatten the potatoes, cover and cook, without stirring, until starting to brown on the bottom, 3 to 5 minutes. Stir a few times, cover and cook, stirring occasionally, until mostly browned, about 15 minutes. (Reduce the heat to medium if the potatoes are browning too quickly.) Use a wooden spoon or spatula to shape the potatoes into 4 rounds.
- Top the potato rounds with 2 roast beef slices each; season lightly with salt and pepper. Cover with 2 cheese slices each, then top with the red onion. Cover and cook over medium heat until the cheese is just melted, about 2 minutes; sprinkle with the chives.
Nutrition Facts : Calories 400, Fat 21 grams, SaturatedFat 7 grams, Cholesterol 63 milligrams, Sodium 986 milligrams, Carbohydrate 25 grams, Fiber 3 grams, Protein 24 grams, Sugar 4 grams
POTATO HASH
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
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.
POTATO HASH
A quick and delicious potato dish. Great for a weeknight meal. This dish goes very well with the Succulent Roasted Game Hens in a Jiffy recipe. Note to World Tour participants - this dish, the ingredients, and the cooking method, are typical for the Southwest U.S. region. If you add some hot peppers, it will also be typical for U.S./Mexico border cooking.
Provided by PanNan
Categories Potato
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in heavy skillet over high heat.
- Add bell pepper, onion and celery.
- Cook, stirring often, until soft, about 5 minutes.
- Add paprika, thyme, parsley, salt and pepper to taste.
- Stir in potato.
- Add broth; heat to boiling.
- Lower heat to simmer; partially cover pan.
- Cook, turning occasionally, until potato is tender, about 10 minutes.
- Keep warm until ready to serve.
Nutrition Facts : Calories 191.4, Fat 7.8, SaturatedFat 1.2, Sodium 416.7, Carbohydrate 25.3, Fiber 4.5, Sugar 4.4, Protein 5.7
PORK AND POTATO HASH
Perfect for leftover pork loin -- even better if you have a little leftover juices (gravy or pan drippings) from your roast pork. Our family loves this. It's a Jacques Pepin recipe.
Provided by vrvrvr
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place the sliced potatoes, 1 1/2 cups water, onions, and juice from pork roast in a 12" nonstick skillet.
- Bring to a boil, cover, and boil over medium heat for 10 minutes.
- Add garlic, scallions, olive oil, Tabasco, salt, Worcestershire and pork.
- Mix well and cook, uncovered, over high heat, stirring, for about 5 minutes.
- Most of the moisture will have evaporated by now and the mixture should be starting to sizzle. Since the hash will begin to stick at this point, use a heat-resistant spatula to scrape up the crusty bits sticking to the bottom of the pan and stir them into the uncooked mixture.
- Continue to cook over medium heat for about 20 minutes, stirring every 3-4 minutes.
- The mixture will brown faster in the last 10 minutes of cooking and should be stirred every 2-3 minutes.
- Turn out onto a large platter (or just bring the skillet to the table) and serve immediately.
- Garnish with fried egg on top, if desired.
LEFTOVER ROAST BEEF HASH
Our family always has leftover roast beef and this recipe is a great way to finish it up!
Provided by IVPLAY
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 37m
Yield 6
Number Of Ingredients 6
Steps:
- Place potatoes on a microwave-safe plate and prick skins with a fork. Cook in the microwave until slightly tender, 7 to 8 minutes. Cut into 1-inch cubes.
- Combine potatoes, roast beef, onion, green bell pepper, and mushrooms in a bowl.
- Preheat an electric skillet to 350 degrees F (175 degrees C). Coat with oil.
- Spread potato mixture evenly in the skillet. Let cook, without stirring, until browned, about 5 minutes. Flip and continue cooking until second side is crisp, about 5 minutes more.
Nutrition Facts : Calories 165.2 calories, Carbohydrate 23.8 g, Cholesterol 18.1 mg, Fat 3.6 g, Fiber 3.4 g, Protein 10.5 g, SaturatedFat 0.9 g, Sodium 389.8 mg, Sugar 3.2 g
POT ROAST HASH
Steps:
- In a 5- or 6-qt. slow cooker, whisk water and beef base; add mushrooms, onion and garlic. Sprinkle roast with pepper; transfer to slow cooker. Drizzle with Worcestershire sauce. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast; cool slightly. Shred meat with two forks. In a large skillet, cook potatoes according to package directions; stir in shredded beef. Using a slotted spoon, add vegetables from slow cooker to skillet; heat through. Discard cooking juices., For eggs, in another skillet, heat 1 tablespoon butter over medium-high heat. Break five eggs, one at a time, into pan. Sprinkle with half of the salt and pepper. Reduce heat to low. Cook until desired doneness, turning after whites are set if desired. Repeat with remaining butter, eggs, salt and pepper. Serve eggs over hash; sprinkle with chives. Freeze option: Place shredded pot roast and vegetables in a freezer container; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan.
Nutrition Facts : Calories 429 calories, Fat 24g fat (8g saturated fat), Cholesterol 281mg cholesterol, Sodium 306mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 2g fiber), Protein 35g protein.
ROASTED TWO-POTATO AND SAUSAGE HASH WITH POACHED EGGS
Our 40-minute hash dish for two combines russet and sweet potatoes with smoked chicken and apple sausages. Top with a poached egg for a satisfying brunch.
Provided by Sarah Caron
Categories Breakfast
Time 40m
Yield 2
Number Of Ingredients 6
Steps:
- Heat oven to 425°F. Line 15x10-inch pan with sides with nonstick foil or cooking parchment paper.
- Cut potatoes roughly into 1x1x1/4-inch pieces; spread in single layer in pan. Spray lightly with cooking spray; sprinkle with salt and pepper.
- Bake 20 minutes, stirring once. Add sausage; stir gently, then spread in single layer. Bake 10 minutes longer or until mixture is slightly golden.
- Meanwhile, in saucepan, heat 2 inches water to boiling; reduce heat so water is simmering. Break cold egg into custard cup or small glass bowl. Holding cup close to water's surface, carefully slide egg into water; repeat with remaining egg. Cook uncovered 3 to 5 minutes or until whites and yolks are firm, not runny. Remove with slotted spoon.
- Divide potato and sausage mixture evenly between 2 plates. Top each with a poached egg; serve immediately.
Nutrition Facts : ServingSize 1 Serving
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