What Is In Hash Breakfast Recipes
BREAKFAST HASH
Provided by Ree Drummond : Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 12
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.
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.
BREAKFAST HASH
"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
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
POTATO HASH RECIPE
This delicious Potato Hash Recipe is perfect for a weekend breakfast! Crispy bacon and potatoes are cooked with tender peppers and onions for a breakfast skillet packed with flavor.
Provided by Farmlife DIY
Categories Breakfast
Time 35m
Number Of Ingredients 9
Steps:
- Carefully slice the bacon into small pieces. Heat your skillet to medium heat and cook bacon until crisp, approximately 4 minutes, stirring often. When bacon is crisp remove from skillet and place on a paper towel.
- Drain off the bacon grease, reserving about 1 tablespoon of the grease in the skillet.
- Toss the potatoes in a large plastic bag or bowl and toss with one tablespoon of olive oil, coat well. Toss the potatoes in the spices until evenly coated.
- Add the potatoes to the skillet in an even layer. Fry the potatoes at least 5 minutes, without stirring. Stir occasionally and cook about 10 minutes until they are fork tender.
- Add the peppers and onions and the last tablespoon of olive oil if needed, cook, stirring occasionally until tender. This should take 5-7 minutes.
- Sprinkle bacon on top and serve immediately. Top with eggs, avocados, hot sauce, or other additions if preferred.
Nutrition Facts : Calories 387 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 18.6 milligrams cholesterol, Fat 25.8 grams fat, Fiber 6.4 grams fiber, Protein 7.6 grams protein, ServingSize 1/4 of the skillet, Sodium 361 milligrams sodium, Sugar 7 grams sugar
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- Put the potatoes on a baking tray with the olive oil and salt and pepper and mix well. Put in a preheated oven at 200C/390F/Gas 6 and bake for 35-40 minutes, until crispy.
- Put a little oil to a large frying pan (that is suitable for the oven too) and add the onion, red pepper and bacon and cook on low for 5 minutes.
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- Toss potatoes in with the bell pepper mixture then spread into an even layer, season with salt and pepper to taste. Let cook tossing only occasionally until starting to brown about 6 to 7 minutes.
- Toss in ham and cook until potatoes are tender, about 3 minutes longer. Push potatoes to one side of the pan. Reduce heat to low.
BREAKFAST HASH RECIPE - HOW TO MAKE BREAKFAST HASH | …
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- Place diced potato in a saucepan of salted water and bring up to a boil. Cook for 30 seconds, then drain and set aside to cool.
- Heat a large skillet or low-sided dutch oven over medium high heat. Add 1 tablespoon of oil and the sausage, and cook until nicely browned and cooked through, about 5 minutes; remove to a plate.
- Add 2 tablespoons of oil to the pan, then add the diced onion, peppers, and a pinch of salt. Sauté the veggies over medium heat for 5 minutes, or until browned and tender. Add the chard and another pinch of salt and cook until the chard has wilted. Add the veggies to the plate with the sausage.
- Add 2 more tablespoons of oil to the pan, then add the par-cooked potatoes. Cook over medium high heat for 2 minutes, or until starting to brown nicely, then shake the pan, trying to flip each piece of potato and cook another 2 minutes. Season with salt and pepper.
BREAKFAST HASH RECIPE - BBC FOOD
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BREAKFAST HASH - BREAKFAST RECIPES - DELISH
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HASH (FOOD) - WIKIPEDIA
Hash is a culinary dish consisting of chopped meat, potatoes, and fried onions.The name is derived from French: hacher, meaning "to chop". It originated as a way to use up leftovers. In the USA by the 1860s, a cheap restaurant …
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- Begin shredding the potatoes by using the largest holes of your box grater. Wash and scrub the potatoes clean. You can peel them or leave the peels on, whichever you prefer. I always peel them when I make shredded hash. Place the shredded potato in a large bowl lined with a couple paper towels. Top with more paper towels and press down hard so the paper towels can absorb a lot of the moisture. You want a lot of the moisture gone, so just keep squeezing and using new paper towels as necessary. Alternatively, you can shred the potatoes onto a kitchen towel, wrap them up, and squeeze them out over the sink.
- Transfer the shredded potatoes to a plate lined with two layers of paper towels. Cook in the microwave on high for 2 minutes– see notes in my post about why you are doing this. Set the potatoes aside.
- Place a 10 – 12 inch skillet on the stove. Bacon should always begin in a cold pan, so before you turn the heat on, lay out your three strips on the pan. Then, turn the heat on low. Cook the bacon on both sides just before they become crispy. They will go back onto the stove and then in the oven, so they have more time to cook later in this recipe. Remove from heat, reserve the grease, and set bacon on a plate lined with paper towels to absorb some grease. Once the bacon is slightly cool, you can chop it up.
HOW TO MAKE BREAKFAST HASH OUT OF ALMOST ANYTHING | EPICURIOUS
From epicurious.com
Author Anna StockwellPublished 2015-07-24Estimated Reading Time 4 mins
- Choose The Main Meat. Leftover cooked meat or poultry are natural beginnings for hash. If you can shred it, you can hash it. Corned beef, carnitas, brisket, duck confit, roast chicken, and turkey are all perfect for hash.
- Add One Type of Allium and One Kind of Potato. Onion, leek, pearl onion, or shallot: take your pick of allium and dice it. (You don't even need a whole onion—this is the perfect time to use up that half onion leftover from another meal.)
- Add Other Vegetables. Meat and potatoes may be the foundation of hash, but don't miss the opportunity to add some extra veggies. This is where those leftover sautéed mushrooms you have sitting in the fridge come in, or that single ear of grilled corn on the cob leftover from the weekend's cookout, or that big bunch of kale you need to make a dent in.
- Put an Egg On It. Sometimes I cook my eggs right in the hash. Sometimes I like to cook them on the side. (I prefer a soft-boiled 5-minute egg.) Do whichever you prefer, but know that if you cook them right in the hash, you'll have one less pot to wash.
- Garnish and Serve. A flurry of chopped fresh herbs is my favorite way to finish a skillet of hash. A sprinkling of cheese works too. Then again, so does some salt and pepper.
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