Texas Hash Recipes

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Texas Chicken Hash image

Provided by Food Network

Categories     side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 18

4 boneless chicken breasts
Chili powder
Garlic powder
Ground black pepper
4 potatoes, diced
1 stick butter, divided
6 green bell peppers, chopped, plus 2 red bell peppers, chopped
4 onions, chopped
Oil, for deep-frying, plus more for frying eggs
16 corn tortillas
1 cup all-purpose flour
3 cups milk
1 habanero pepper, chopped
4 cups grated cheese, any cheese of choice
8 eggs
Tony Chachere's seasoning, to taste
Avocado slices, for garnish
Tomato slices, for garnish

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  • For the Texas Chicken Hash: Preheat the oven to 350 degrees F.
  • Season the chicken with garlic powder, chili powder, and black pepper. Put into a roasting pan and cover with foil. Roast the chicken until cooked through, about 45 minutes. Remove to a cutting board and chop.
  • Add the potatoes and 1/2 stick of butter to a medium skillet and saute until tender. Remove from the pan and set aside. Add the green bell peppers and onions to the pan and saute until soft but not mushy!
  • Heat a deep-fryer with oil and fry the tortillas until crispy. Transfer the tortillas to paper towels to drain.
  • In a large saucepan add the flour and the remaining 1/2 stick of butter and cook the flour for 5 minutes, stirring constantly. Slowly add the milk and cook until slightly thick. Add the chopped red bell peppers and the habenero. Stir in the grated cheese and cook until melted.
  • Coat a large fry pan with oil and add the eggs. Cook the eggs sunny side up.
  • In a large pot over low heat, add the potatoes, bell pepper mixture and the chopped chicken. Season with Tony Chachere's seasoning, to taste. Stir the potato mixture until heated through.
  • Put 4 tortillas on a plate in stacks of 2. Spoon some of the chicken mixture on top of both stacks. Top each stack with 1 sunny side up egg and drizzle with the cheese sauce, to taste. Repeat the process with the remaining tortillas, eggs and cheese. Garnish each plate with avocado and tomato slices.
  • Serve immediately.


Mom's Texas Hash image

This is a quick recipe my mother made a lot when I was growing up. It has a great flavor! Serve over rice.

Provided by CANDIEB

Categories     100+ Everyday Cooking Recipes

Time 25m

Yield 6

Number Of Ingredients 6

1 ½ pounds ground beef
1 medium onion, chopped
1 (28 ounce) can diced tomatoes with juice, pureed
2 tablespoons chili powder, or to taste
1 tablespoon Worcestershire sauce, or to taste
salt and ground black pepper to taste

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  • In a skillet over medium heat, brown the ground beef with the onion, until the meat is no longer pink, and the onion is soft; drain fat.
  • In a Dutch oven or large saucepan, combine the ground beef mixture, and pureed tomatoes. Season with Worcestershire sauce, chili powder, salt and pepper. I just keep adding stuff until it tastes good. Bring to a boil, and let simmer for 15 to 20 minutes to blend flavors. Serve over rice.

Nutrition Facts : Calories 396.7 calories, Carbohydrate 8 g, Cholesterol 96.5 mg, Fat 30.6 g, Fiber 2.3 g, Protein 20.5 g, SaturatedFat 12.3 g, Sodium 434.5 mg, Sugar 4.5 g


Texas Hash image

The great thing about Texas Hash is that you can adjust the seasonings and other ingredients to suit your taste preferences. So it can gave be as hot or mild as your taste buds will tolerate. We serve this with thick slices of Texas Toast that we lightly toast during the last several minutes that the Texas Hash is baking.

Provided by Northwestgal

Categories     < 60 Mins

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb lean ground beef
1/2 onion, chopped
1 celery, chopped
15 ounces canned tomatoes, diced
1/2 green pepper, chopped
1/2 cup uncooked rice
1 teaspoon minced garlic
1/2 teaspoon chili powder
2 teaspoons salt
1/4 teaspoon pepper
1 1/2 teaspoons parsley

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  • Lightly spray a 9x13-inch baking dish with a cooking spray (Pam, or similar); set aside. Preheat oven to 375º.
  • Sauté the beef, onion and celery in a large skillet over medium heat until no pink remains in the beef and the onions are clear. Place the meat mixture in a colander to let the excess grease drain.
  • Return the meat mixture to the skillet. Add the tomatoes, green pepper, rice, garlic and all remaining ingredients (spices/herbs) to the skillet. Stir well.
  • Pour the meat/rice mixture into the prepared 9x13-inch baking dish. Cover the baking dish, and bake in a 375º oven for 30 minutes, or until the rice is cooked and soft.


Texas Hash image

This is a recipe my former MIL got from a co-worker, and she shared it with all of us. The great thing about this recipe is that you can adjust the seasonings and other ingredients to suit your taste preferences. So you can make it as hot (or as mild) as your taste buds will tolerate. We serve this with thick slices of Texas...

Provided by Vickie Parks

Categories     Casseroles

Time 50m

Number Of Ingredients 11

1 lb lean ground beef
1/2 medium onion, chopped
1 celery stalk, chopped
15 oz can diced tomatoes
1/2 large green bell pepper, chopped (or you can use a jalapeno pepper)
1/2 c uncooked white rice
1 tsp minced garlic
1/2 tsp chili powder (or more, if desired)
1-2 tsp salt
1/2 tsp black pepper
1 1/2 tsp dried parsley

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  • 1. Preheat oven to 375ºF. Lightly spray a 9x13-inch baking dish with cooking spray; set aside.
  • 2. Sauté the beef, onion and celery in a large skillet over medium heat until no pink remains in the beef and the onions are clear. Place the meat mixture in a colander to let the excess grease drain.
  • 3. Return the meat mixture to the skillet. Add the tomatoes, green pepper, rice, garlic and all remaining ingredients (spices/herbs) to the skillet. Stir well.
  • 4. Pour the meat/rice mixture into the prepared 9x13-inch baking dish. Cover the baking dish, and bake in a 375º oven for 30 minutes, or until the rice is cooked and soft.


Texas Hash image

this is a great hash my mom got from her friend that lives in texas it's really good

Provided by Patsy Fowler

Categories     Beef

Time 1h25m

Number Of Ingredients 7

1 lb ground beef
3 large onions, sliced
1 large green bell pepper, chopped
1 can(s) (16 oz) tomatoes
1/2 c uncooked rice
2 tsp salt
1 to 2 tsp chili powder

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  • 1. In a large skillet, cook and stir meat, onions and green pepper until meat is brown and vegetables are tender. Drain well.
  • 2. Stir in tomatoes, rice, salt, chili powder and pepper. Heat thoroughly.
  • 3. Pour into ungreased 2 quart casserole dish. Cover and bake at 350 for 1 hour.


Crock Pot Texas Hash image

A very delicious, yet simple comfort food that everyone enjoys. Many, many ago, we were invited for dinner. As the hostess served this from the crock pot, I kicked my "meat and potatoes" DH under the table, knowing he was wondering "What is that???" He licked his plate clean, commented how good it was, and went back for seconds...and thirds. The 4 of us ate the entire 6 servings! On cold winter evenings, DH still requests this often. POTLUCK SUGGESTION: When "hash" is done and still very hot, spread in 9x13-inch casserole dish, top with spring onions and cheese; cover with foil or lid. Cheese will be melted by the time you arrive. You'll return with an empty dish!

Provided by BeachGirl

Categories     One Dish Meal

Time 7h20m

Yield 1 crock pot, 4-6 serving(s)

Number Of Ingredients 11

2 lbs lean ground beef or 2 lbs venison
2 medium onions, diced (1-1/2 cups)
2 green bell peppers (1-1/2 cups) or 2 red bell peppers, diced (1-1/2 cups)
2 (16 ounce) cans diced tomatoes
2 teaspoons Worcestershire sauce
1 cup uncooked long-grain white rice
1 1/2 teaspoons chili powder
2 1/2 teaspoons salt
1/2 cup water
3 ounces sharp cheddar cheese, shredded or grated (3/4 cup) (optional)
1/4 cup sliced spring onion (optional)

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  • Brown ground beef, breaking meat into small pieces, cooking until pink disappears from meat.
  • Pour into colander and drain.
  • Place cooked meat and all other ingredients into crock pot and stir thoroughly.
  • Cook on High for 4 hours or Low for 6-8 hours.
  • ***If you can still see individual grains of rice, keep cooking it until they disappear.
  • Sprinkle cheese and spring onions over each serving, if desired.


Texas Hash image

This beef, veggies and rice casserole is easy to make and a family favorite.

Provided by Suzanne Cook

Categories     Main Dish Recipes

Time 1h

Yield 6

Number Of Ingredients 11

1 cup water
1 cup uncooked instant rice
1 pound lean ground beef
2 onions, chopped
1 large green bell pepper, chopped
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
2 tablespoons chili powder
1 (8.75 ounce) can whole kernel corn, drained
salt and pepper to taste
3 slices processed American cheese

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  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart (8 inch round) casserole dish.
  • In a medium saucepan, bring 1 cup of water to a boil. Stir in instant rice, cover and remove from heat. Let sit for 5 minutes.
  • In a medium skillet over high heat, brown ground beef with onions and green pepper. Stir in diced tomatoes, tomato sauce and chili powder. Simmer for 20 minutes.
  • Stir cooked rice into the beef mixture. Mix in the corn, salt and pepper.
  • Pour the mixture into prepared casserole dish. Cut the American cheese slices in half and place over the top.
  • Bake in preheated oven for 15 to 20 minutes or until cheese is melted and bubbly.

Nutrition Facts : Calories 542.5 calories, Carbohydrate 64.5 g, Cholesterol 70.1 mg, Fat 21.1 g, Fiber 4.4 g, Protein 23.8 g, SaturatedFat 9.3 g, Sodium 720.3 mg, Sugar 7.3 g

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