Royal Breakfast Hash Recipes

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ROYAL BREAKFAST HASH



Royal Breakfast Hash image

Make and share this Royal Breakfast Hash recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breakfast

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

5 cups frozen loose-pack hash browns, thawed
1 can cream of chicken soup
1/2 cup sour cream
1 cup finely chopped cooked corn beef
1/3 cup finely chopped onion
1/3 cup finely chopped green bell pepper
salt and pepper
1 cup shredded cheddar cheese
paprika

Steps:

  • Spread potatoes evenly over the bottom of a greased 8 inch square baking pan.
  • In a bowl, mix together the soup, sour cream, corned beef, onion, green pepper, salt and pepper.
  • Spread over the potatoes.
  • Bake, uncovered, at 350 degrees for 40-45 minutes or until bubbly and top begins top brown.
  • Sprinkle cheddar cheese evenly over top; sprinkle lightly with paprika.
  • Serve warm.

BREAKFAST HASH



Breakfast Hash image

Provided by Ree Drummond : Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 12

6 pieces peppered bacon, chopped
4 large eggs
2 sweet potatoes, peeled and diced into 1/2-inch pieces
4 parsnips, peeled and diced into 1/2-inch pieces
2 cups Brussels sprouts, quartered
1 medium red onion, chopped
3 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 Roma tomato, diced
1 cup crumbled goat cheese
1/4 cup fresh parsley leaves
8 leaves basil, chiffonade

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.

ONE SKILLET CORNED BEEF HASH BREAKFAST



One Skillet Corned Beef Hash Breakfast image

Corned beef, onions, green bell pepper, eggs, diced tomatoes with green chiles and cheese cooked in one skillet for a delicious breakfast.

Provided by CliffG

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 29m

Yield 4

Number Of Ingredients 7

1 (15 ounce) can HORMEL® Mary Kitchen® Corned Beef Hash
¼ cup finely diced onion
¼ cup finely diced green bell pepper
4 large eggs
2 tablespoons canned diced tomatoes and green chiles
¼ cup shredded sharp Cheddar cheese
salt and pepper to taste

Steps:

  • Combine corned beef hash, onion, and bell pepper in an ovenproof skillet. Cook, stirring occasionally, over medium-high heat until vegetables begin to soften and hash begins to brown, 10 to 15 minutes. Make 4 indentations in the hash for the eggs. Remove from heat.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Carefully crack an egg into each indentation. Top with chopped tomatoes.
  • Place skillet under broiler; broil until eggs are cooked to preferred doneness, 4 to 10 minutes. Check often to avoid burning eggs. Remove skillet from oven. Top with shredded cheese; sprinkle with salt and pepper.

Nutrition Facts : Calories 273.6 calories, Carbohydrate 13.4 g, Cholesterol 218.2 mg, Fat 17.3 g, Fiber 1.3 g, Protein 15.9 g, SaturatedFat 7.1 g, Sodium 578.1 mg, Sugar 1.1 g

BREAKFAST HASH



Breakfast Hash image

"I was fixing a Western omelet form my husband while frying up potatoes in another pan," recalls Shirley Frank of Neponset, Illinois. "I cut up too many vegetables for the omelet and didn't want to waste them, so I added them to the potatoes. Everyone wanted a taste. Now I make this hash at least once a month."

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 9

6 small potatoes, peeled and cut into 1/2-inch cubes
1 cup sliced fresh mushrooms
1 small green pepper, diced
1 small sweet red pepper, diced
1 small onion, chopped
1 teaspoon garlic salt
1 teaspoon minced fresh parsley
1/4 teaspoon pepper
2 tablespoons butter

Steps:

  • In a bowl, combine the first eight ingredients. In a large nonstick skillet, melt butter over medium-high heat. Add potato mixture. Cook and stir for 15-16 minutes or until potatoes are lightly browned.

Nutrition Facts : Calories 111 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 156mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

CAMPER'S BREAKFAST HASH



Camper's Breakfast Hash image

When we go camping with family and friends, I'm always asked to make this hearty breakfast. This camping breakfast is a favorite at home, too. -Linda Krivanek, Oak Creek, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 8 servings.

Number Of Ingredients 8

1/4 cup butter, cubed
2 packages (20 ounces each) refrigerated shredded hash brown potatoes
1 package (7 ounces) frozen fully cooked breakfast sausage links, thawed and cut into 1/2-inch pieces
1/4 cup chopped onion
1/4 cup chopped green pepper
12 large eggs, lightly beaten
Salt and pepper to taste
1 cup shredded cheddar cheese

Steps:

  • In a deep 12-in. cast-iron or other heavy skillet, melt butter. Add the potatoes, sausage, onion and green pepper. Cook, uncovered, over medium heat until potatoes are lightly browned, 15-20 minutes, turning once., Push potato mixture to the sides of pan. Pour eggs into center of pan. Cook and stir over medium heat until eggs are completely set. Season with salt and pepper. Reduce heat; stir eggs into potato mixture. Top with cheese; cover and cook until cheese is melted, 1-2 minutes.

Nutrition Facts : Calories 376 calories, Fat 27g fat (12g saturated fat), Cholesterol 364mg cholesterol, Sodium 520mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.

BREAKFAST HASH



Breakfast Hash image

Make and share this Breakfast Hash recipe from Food.com.

Provided by Millereg

Categories     One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 lb sausage (as spicy or mild as you like)
2 cups new potatoes, peeled and chopped
2 ounces red peppers, chopped
2 ounces sweet onions, chopped
6 eggs
1 fluid ounce table cream

Steps:

  • Crumble sausage into large skillet.
  • Add potatoes, peppers and onion, and cook over low heat until sausage is browned and potatoes are fork-tender, stirring occasionally.
  • Drain off any drippings.
  • Whisk eggs and milk in small bowl until blended.
  • Add to sausage mixture; scramble until eggs are set but not dry.
  • Serve hot, and refrigerate leftovers.

Nutrition Facts : Calories 370.2, Fat 27.7, SaturatedFat 9.6, Cholesterol 258.6, Sodium 764.2, Carbohydrate 12.7, Fiber 1.4, Sugar 1.6, Protein 16.7

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