Spicy Potatoe Hash Sp5 Recipes

POTATO HASH

Steps:

• Add 3 cloves of smashed garlic, a few large pinches of salt and potatoes to a large pot and cover with cold water. Bring to a boil over high heat and cook until potatoes are just tender, about 10 minutes. Drain potatoes and discard the garlic. Transfer the potatoes to a sheet tray lined with a clean dish towel to dry slightly.
• Add enough oil to coat the bottom of a large skillet and heat over medium heat. Add the onion and cook, stirring, until just translucent, about 5 minutes. Add the crushed red pepper and the remaining 2 cloves garlic and cook, stirring, until soft and tender, about 3 minutes. Increase the heat to medium-high and add the cooked potatoes. Cook, stirring frequently, until the potatoes start to get crispy and golden brown on all sides, about 5 minutes. (If the potatoes get too dry, add the chicken stock.) Remove from the heat and stir in the chives.

SPICY SWEET POTATO HASH

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Drain on paper towels and crumble when cool enough to handle.
• While the bacon cooks, put the cubed sweet potatoes in a microwave-safe bowl and microwave on high power for 5 minutes.
• Heat a large skillet over medium heat. Add olive oil, then add sweet potatoes, garlic powder, chipotle powder, salt, and black pepper. Cook until potatoes are brown and crisp, 5 to 7 minutes. Add bacon, jalapeno, and BBQ sauce and cook over low heat, 2 to 3 minutes more.

SPICY JERK POTATO & PINEAPPLE HASH

Steps:

• Bring a large pan of lightly salted water to the boil. Add the potatoes and boil for 7 mins, then drain and leave to steam-dry for 5 mins. Meanwhile, heat the oil in a large frying pan over a medium heat and fry the bacon for 5 mins until crispy.
• Add the butter to the pan along with the potatoes and seasoning, and fry over a medium heat, turning occasionally, for 12 mins. Nestle the pineapple chunks in the pan and cook for a further 3 mins.
• Crack the eggs over the potatoes, cover the pan with a lid or large plate and cook for 5-6 mins over a medium-low heat until the whites are just set and the yolks are still runny. Finish with the coriander and a sprinkle of chilli.

SWEET AND SPICY CHICKEN AND POTATO SKILLET #SP5

Steps:

• Using a 12" nonstick skillet, heat oil over medium heat. Add chicken and seasoning. Stir well to combine oil and seasoning and evenly coat chicken. Cook, turning once until browned on both sides.
• Add potatoes to skillet, turning mixture gently to incorporate potatoes into mixture and coat with seasoning.
• Add pineapple to skillet, turning mixture gently again to combine all ingredients.
• Cover and cook 10 minutes, stirring occasionally, until chicken temps at 165 degrees and potatoes are heated through.

TEXAS HASH CAKES #SP5

Steps:

• Heat a non-stick skillet over medium heat. Add the chorizo and use a spoon to break it up and cook it until it is cooked through (approximately 8-10 minutes).
• In another skillet, heat butter over medium-high heat. Form hash browns into 6 small, flat rounds and place in hot pan. Cook hash brown cakes until golden and crispy (about 5-6 minutes), flip, and repeat on the other side.
• While hash brown cakes are cooking, prep fresh ingredients by slicing onion into 1/8 inch rounds and slicing avocado into 1/8 inch thick strips.
• Place hash brown cakes onto serving platter, spoon a generous portion of chorizo over the cakes, top with a few onion rounds and 3-4 strips of avocado. Serve immediately.

SPICY SOUTHWEST HASHBROWN STUFFED POBLANOS #SP5

Steps:

• Preheat the oven to 450 degrees F. Put the poblanos on a baking sheet and a little oil and salt. Roast for 20 minutes or until all the skin blisters. Transfer to a bowl and cover with plastic wrap and let steam for 10 minutes.
• Peel the skin and cut a slit into the side of each pepper. Remove the seeds and membranes by hand and rinse with a little water to get all seeds. Set aside.
• In a large skillet over medium, render the diced chorizo until crispy. Remove the chorizo from the pan and set aside.
• Add 1 package of Simply Potatoes Southwest Style Hash Browns to the skillet and spread evenly. Cook for 6-7 minutes or until golden brown on the bottom. Flip over in sections and continue to cook for another 6-7 minutes.
• Remove from heat and mix in the cilantro and season with salt.
• Using a spoon, stuff the poblanos with the hashbrown mix into the pobanos and top with the grated cheese.
• Place the stuffed poblanos back into the oven for about 8 minutes or until the cheese is melted and golden.

SPICY POTATOE HASH #SP5

Steps:

• Saute Chorizo Sausage and jalapeno for 3 minutes on medium heat, add the potatoes. Cook on Medium high for 7 minutes or until potatoes are tender and beginning to brown. Add beaten eggs, cook for 5 minutes on Medium heat, stirring occasionally. top with cheese and serve when cheese melts - about 2 minutes. Serve immediately.