SOUTHWESTERN HASH
Provided by Ellie Krieger
Categories main-dish
Time 35m
Yield 4 servings (serving size: 1 1/4 cup of hash and 1 egg)
Number Of Ingredients 14
Steps:
- Place the potatoes in a large non-stick skillet. Cover with water, bring to a boil and cook until the potatoes are tender, about 8 minutes. Drain and set potatoes aside.
- Dry the skillet with a paper towel. Add the oil and heat over a medium-high heat. Add the onions and peppers and cook until vegetables have softened, about 6 minutes. Stir in the potatoes, garlic, cumin, oregano, and chili powder. Add the tomatoes and beans and simmer for 5 minutes or until heated through. Season with salt and pepper. Stir in cilantro.
- Transfer the hash onto serving plates. With the heat off, wipe out the pan again. Spray it with cooking spray, turn heat on to medium-low and cook the eggs, sunny-side up, or over-easy. Put an egg on top of each mound of hash. Serve with hot sauce.
Nutrition Facts : Calories 340 calorie, Fat 10 grams, SaturatedFat 2.2 grams, Cholesterol 212 milligrams, Sodium 110 milligrams, Carbohydrate 47 grams, Fiber 10 grams, Protein 17 grams
SOUTHWESTERN BRISKET HASH
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Heat 2 tablespoons vegetable oil in a large cast-iron skillet over medium-high heat. Add the potatoes and cook, undisturbed, until they start to color, about 5 minutes. Stir and continue cooking until golden, about 3 more minutes. Add the red onion and jalapeno; season with salt and cook, stirring, 3 minutes. Stir in the brisket and cook until heated through. Add 3/4 cup brisket sauce and cook, stirring, until absorbed, about 3 minutes.
- Stir in the Swiss chard until just wilted, about 2 minutes. Season with salt, then arrange the sliced cheese on top. Cook until the cheese begins to melt, about 1 more minute.
- Meanwhile, heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the eggs and season with salt. Cook until the whites are set, about 3 minutes.
- Divide the hash among plates; top each with a fried egg. Heat the remaining 1/4 cup brisket sauce in the empty skillet. Drizzle on the hash. Serve with the avocado.
- Combine the brown sugar, chile powder, cumin, celery salt, garlic, and salt and pepper to taste in a small bowl. Rub all over the brisket, then transfer to a 5-to-6-quart slow cooker. Combine 3/4 cup ketchup, the vinegar and Worcestershire sauce in another small bowl. Pour over the brisket along with 3/4 cup water. Cover and cook on low, 8 hours.
- Remove the brisket to a cutting board and let rest 10 minutes. Meanwhile, skim off the excess fat from the sauce; stir in the remaining 1/2 cup ketchup. Reserve one-third of the brisket (about 12 ounces) and 1 cup of the brisket sauce for Southwestern Brisket Hash. Slice the remaining brisket and divide among plates. Top with some of the sauce and serve with potato salad and cornbread.
- Per serving: Calories 453; Fat 12 g (Saturated 5 g); Cholesterol 115 mg; Sodium 676 mg; Carbohydrate 16 g; Fiber 0 g; Protein 67 g
Nutrition Facts : Calories 630 calorie, Fat 33 grams, SaturatedFat 8 grams, Cholesterol 280 milligrams, Sodium 1231 milligrams, Carbohydrate 45 grams, Fiber 7 grams, Protein 43 grams
SOUTHWESTERN HASH
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Set bacon aside., In the same skillet, saute onion and garlic in reserved drippings until tender. Stir in hash browns and chilies. Cook and stir over low heat for 20 minutes or until lightly browned and heated through. , Just before serving, add tomato. Spoon onto plates; top with eggs and bacon. Serve with salsa.
Nutrition Facts : Calories 409 calories, Fat 31g fat (11g saturated fat), Cholesterol 243mg cholesterol, Sodium 521mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 13g protein.
SOUTHWESTERN BEEF HASH
We have hash a lot with leftover meat. We use this same recipe and just replace the ground beef with left over roast, steak or meat of your choice chopped into small pieces. Recipe was in a little booklet that I picked up at a fair.
Provided by Sandy in Oklahoma
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Brown ground beef in large skillet over medium heat 8-10 minutes or until no longer pink. Pour off drippings.
- Stir in potatoes, salt and pepper. Increase heat to medium-high and cook 5 minutes, stirring occasionally.
- Stir in salsa. Continue cooking 8-10 minutes or until potatoes are lightly browned, stirring occasionally.
- Garnish with green onion and ripe olive slices if desired.
Nutrition Facts : Calories 342.6, Fat 13.3, SaturatedFat 5.8, Cholesterol 79.5, Sodium 1070.3, Carbohydrate 28.4, Fiber 1.3, Sugar 2.7, Protein 27.3
SOUTHWESTERN HASH WITH EGGS
Before I retired, this all-in-one skillet dish was constantly requested at office brunches. I'd leave out the eggs, double or triple the recipe and wrap servings of the zippy pork mixture in warm corn tortillas. -Barbara Beasley, Beaumont, Texas
Provided by Taste of Home
Time 1h10m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a 10-in. ovenproof skillet, cook pork in oil until browned, about 4 minutes. Add potato, onion, garlic and green pepper; cook and stir for 4 minutes. Stir in tomatoes, bouillon, cumin, salt, pepper and cayenne. Cover and cook over low heat for 30 minutes or until potatoes are tender, stirring occasionally. Make four wells in the hash; break an egg into each. Bake, uncovered, at 350° for 10-12 minutes or until the eggs are completely set. Sprinkle with cheese; cover and let stand for 5 minutes. Serve over tortillas.
Nutrition Facts : Calories 520 calories, Fat 23g fat (10g saturated fat), Cholesterol 335mg cholesterol, Sodium 1104mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 4g fiber), Protein 49g protein.
EASY SHEET PAN SOUTHWESTERN DINNER RECIPE BY TASTY
Here's what you need: zucchini, green bell pepper, yellow bell pepper, portobello mushroom, grape tomatoes, corn, medium yellow onion, black beans, garlic, cumin, dried oregano, garlic powder, smoked paprika, onion powder, chili powder, cayenne pepper, salt, olive oil, red bell peppers, avocado, lemon juice, pepper, red pepper flakes, fresh cilantro, corn tortilla, jalapeño, lime
Provided by Gwenaelle Le Cochennec
Categories Appetizers
Yield 4 servings
Number Of Ingredients 27
Steps:
- Preheat the oven to 400°F (200˚C).
- Place the zucchini, green and yellow bell peppers, mushrooms, grape tomatoes, corn, onion, black beans, and the minced garlic cloves on a baking sheet.
- In a small bowl, combine the cumin, oregano, garlic powder, smoked paprika, onion powder, chili powder, and cayenne powder.
- Sprinkle the seasoning mix over the vegetables.
- Add salt and 2 tablespoons of olive oil and toss with your hands until the vegetables are well-coated.
- Place the red bell pepper halves, cut side down, on a second baking sheet.
- Bake the seasoned vegetables for 35 minutes, stirring halfway through, until tender. Bake the red bell peppers for 25 minutes, until soft.
- Transfer the roasted red bell peppers to a medium bowl and cover it with a plate to let them sweat for about 10 minutes, until the peels are easily removed from the flesh.
- Peel the red bell peppers.
- Transfer the flesh from the red bell peppers into a blender or food processor.
- Add the avocado, halved garlic cloves, remaining 2 tablespoons of olive oil, lemon juice, a pinch of salt and pepper, and the red pepper flakes. Blend until smooth.
- Remove the roasted vegetables from the oven and sprinkle with cilantro, if using.
- Serve the roasted vegetables on corn tortillas with the sauce and sliced jalapeño, and lime wedges alongside.
- Enjoy!
Nutrition Facts : Calories 397 calories, Carbohydrate 47 grams, Fat 20 grams, Fiber 15 grams, Protein 11 grams, Sugar 12 grams
CREAMY SOUTHWESTERN HASH BROWN SOUP
I was looking for a different way to use some hash browns that needed using. Saw a couple recipes...this is my take on it...because I had Simply Hash Browns Southwestern i decided on a mexican styled soup. I also think this could easily be made in the crockpot...I will try it next time and edit how it went. **Please also note that this is spicy! If you would like a less spicer soup I would recommend using diced tomatoes with green chilies and Taco seasoning packet that is regular not hot and spicy. Although this soup should cook at least 1 1/2 hours...the longer the better! This soup tastes even better the next day. I think it's good...what do you think? ;)
Provided by Thea
Categories Potato
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- In a large stockpot add small amount of olive oil, onion, garlic, pepper to taste and saute lightly.
- Add Hash browns a cook for a few minutes, stirring so as not to brown too much.
- Add Chicken broth and come to boil.
- Turn down heat and add cheese, stirring until melted.
- Add the rest of the ingredients and simmer at least 1 1/2 hours.
- If the soup is too thick for your liking you can thin it out with either more chicken broth or milk. We like ours nice and thick!
- Optional Toppings:.
- Sour Cream.
- Cheddar Cheese.
- Diced Green Onions, chopped.
- Tortilla Chips.
- Black Olives, diced.
- Dollop of Salsa.
Nutrition Facts : Calories 281.1, Fat 6.8, SaturatedFat 2.5, Cholesterol 14.2, Sodium 1216.7, Carbohydrate 42.8, Fiber 8.8, Sugar 3.7, Protein 15.5
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